Yum
I have a great fall recipe for you. If you like the comfort feels of a chicken and gravy dish then this will be right up your alley!
I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full). Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking". by Mary Younkin who is the food blogger behind Barefeet In the Kitchen. She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe. Today is an adaptation of one of those recipes.
Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes. And not to worry, this recipe make plenty of sauce!
One thing I love is skillet meals or one pot meals. You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do! This dish takes little effort when the actual cooking comes in to play. You may spend a little more time prepping the ingredients but it all comes together really quickly.
I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer. Both will turn out beautifully.
First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned. They will finish cooking later. You will want to do this in a stainless steel skillet. This allows for great browning and creates a fond* on the bottom of your skillet. When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.
To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them. I used baby bella mushrooms for their meaty flavor, but any mushroom will do. The flour will cause the liquids in the sauce to thicken really nicely. Adding your broth, cream and balsamic vinegar will complete the sauce. Dinner is almost done!
I added a side dish of basmati rice because MGG is a rice man. You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.
Enjoy!
More quick and easy Chicken dishes:
Creamy Balsamic Skillet Chicken
adapted from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking
1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves
Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat.
Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.
Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.
Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.
I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full). Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking". by Mary Younkin who is the food blogger behind Barefeet In the Kitchen. She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe. Today is an adaptation of one of those recipes.
CREAMY BALSAMIC SKILLET CHICKEN
Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes. And not to worry, this recipe make plenty of sauce!
One Skillet Meal
One thing I love is skillet meals or one pot meals. You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do! This dish takes little effort when the actual cooking comes in to play. You may spend a little more time prepping the ingredients but it all comes together really quickly.
How To Make It
I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer. Both will turn out beautifully.
First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned. They will finish cooking later. You will want to do this in a stainless steel skillet. This allows for great browning and creates a fond* on the bottom of your skillet. When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.
To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them. I used baby bella mushrooms for their meaty flavor, but any mushroom will do. The flour will cause the liquids in the sauce to thicken really nicely. Adding your broth, cream and balsamic vinegar will complete the sauce. Dinner is almost done!
"Fond” is the brown stuff left in the pan after you sear things."
What to serve with Creamy Balsamic Skillet Chicken
I added a side dish of basmati rice because MGG is a rice man. You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.
This dish will leave you with all the comfort feels you get from a creamy, steamy dish. Perfect for fall and winter dinners.
Enjoy!
More quick and easy Chicken dishes:
Creamy Balsamic Skillet Chicken
adapted from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking
1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves
Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat.
Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.
Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.
Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.
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