Description
This rich and creamy Balsamic Chicken recipe features tender chicken cutlets cooked to golden perfection and served with a luscious mushroom and garlic cream sauce enhanced by tangy balsamic vinegar. Perfect for a comforting weeknight dinner, this dish balances savory, tangy, and creamy flavors beautifully.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
- 2 tablespoons butter
Sauce & Vegetables
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons DeLallo Balsamic Vinegar of Modena
- 1 teaspoon cornstarch
- 1 cup heavy/whipping cream
- Fresh chopped parsley, optional, for serving
Instructions
- Prepare Chicken Cutlets: Cut the chicken breasts in half lengthwise to create four thin cutlets. Season both sides generously with salt and pepper to enhance the flavor.
- Heat Oil: Place a skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook Chicken: Add the chicken cutlets to the hot skillet. Cook for 4-5 minutes on each side or until they develop a golden brown crust and are nearly cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Mushrooms: In the same skillet, add the butter and let it melt completely. Add the sliced cremini mushrooms and cook, stirring occasionally, until the mushrooms release their water, the moisture evaporates, and they get nicely seared and browned.
- Add Aromatics and Deglaze: Stir in the minced garlic and Italian seasoning. Pour in the white wine (or chicken broth) and balsamic vinegar. Allow the mixture to bubble and reduce by half, which concentrates the flavors and thickens the sauce base.
- Prepare Cornstarch Slurry: In a small bowl, combine the cornstarch with 2 teaspoons of cold water, stirring until completely dissolved. This slurry will help thicken the creamy sauce.
- Finish Sauce: Reduce heat to medium. Add the heavy cream and the cornstarch slurry to the skillet, stirring well to combine and to begin thickening the sauce.
- Simmer Chicken in Sauce: Return the cooked chicken cutlets to the skillet. Let everything simmer together for about 5 minutes, or until the chicken is fully cooked through and the sauce has thickened beautifully. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
- You can substitute chicken broth for white wine if preferred or to avoid alcohol.
- Be sure to reduce the wine and balsamic vinegar to enhance the sauce’s depth of flavor.
- Using thin chicken cutlets ensures they cook quickly and evenly.
- For a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Serve with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.
