Recipe of the week: Pan Seared Chicken with Mushroom Sauce
By Angie Sanchez '13
Published: Friday, February 1, 2013
Updated: Friday, February 1, 2013 01:02
4 chicken breasts
1 c chicken broth
5 tbs butter
1/2 c parmesan cheese, grated
2 tbs balsamic vinegar
1 c heavy cream
1 package baby portabella mushrooms, quartered
1/2 large white onion, thinly sliced
Salt and pepper to taste
1. Melt 3 tbs of butter in a large skillet. Add sliced onion and caramelize at medium-low heat for approximately 10-15 minutes or until golden brown. Remove from pan and set aside.
2. Melt 2 tbs of butter in the skillet and add chicken breast. Brown on both sides at medium-high heat. Remove browned chicken from the pan and set them aside. The chicken will not be fully cooked at this point.
3. Deglaze the skillet with chicken broth at medium heat. Scrape up the bits of chicken stuck to the pan for extra flavor. Add cream and balsamic vinegar, stirring for 2 minutes. Then add mushrooms, and salt and pepper to taste and let cook for 10 minutes.
4. Add chicken back into the pan with sauce, and sauté on medium-high heat for 10-15 minutes or until chicken is cooked thoroughly. Remove chicken from the pan again, and add the onions and parmesan cheese into the mix. Stir until completely melted and pour sauce over chicken when served.