Add milk, chicken broth, and balsamic vinegar and mix until no lumps remain. So let me tell you about this EASY one pan dish! Add onion and celery; cook 1 to 2 minutes. Reduce the heat to moderate, add butter, and let it melt. Remove chicken and set aside on a plate. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once. Working in batches, sear the chicken until deeply golden, about 6 minutes on each side. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Add the parsley and the chicken back to the skillet to heat up, about 1 minute. So let me tell you about this EASY one pan dish! Let it bubble until the liquid reduces by half (about 2 minutes or so). Chicken breasts stay juicy cooked in a creamy balsamic mushroom sauce, acquiring flavors and aromas that fill the air and the senses. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Once the sauce has thickened a bit you add the mushrooms back in, followed by the chicken. Dredge the chicken in the flour to coat lightly. The luxurious sauce is, of course, the heart of this recipe — it pulls all the ingredients together. Add the heavy cream and the balsamic vinegar to the chicken broth. Let simmer for 10 minutes. This is an easy restaurant quality meal you can make at home! Your email address will not be published. Simmer until the sauce thickens (approximately 3 minutes). While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits. Save my name, email, and website in this browser for the next time I comment. Add chicken to the skillet and let simmer for 1-2 minutes. Creamy Balsamic Mushroom Bacon Chicken has the most amazing creamy balsamic mushroom sauce with tender and juicy chicken topped with crispy bacon. Prep time: 20 min Add chicken back to pan and simmer on low for 3 min., until sauce is thickened and chicken is heated through. Cook 2 minutes on each side, or until golden brown. 6.Serve chicken with creamy balsamic sauce drizzled on top. Serve everything with the crispy bacon and some fresh parsley on top. When the oil is hot, add the chicken. Top with crispy bacon and chopped parsley. My main hypostasis is the taster, though. Turn the heat up to high and simmer for about 2 minutes or until thickened. Bring to a boil before reducing the heat to a simmer. Season chicken liberally with salt and pepper and add to the hot skillet. Stir in flour and cook for another minute. Season with oregano, and salt and pepper to taste. Culinary art means everything to me. Wash mushrooms and dry with a clean towel before cutting them into slices. Gently pound chicken breasts one at a time until they are ½-inch thick. Remove bacon and set aside on plate. Pour in balsamic vinegar and mushrooms, and cook further 5 to 10 minutes. Remove chicken to a plate. Stir in flour and cook for another minute. Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through. Add 1 TBS oil to an oven safe sauté pan or dutch oven on medium high heat. Add to pan and sear on both sides until browned about 4 minutes (it will finish cooking in the oven). Heat olive oil in a skillet until it shimmers. To serve, pile orzo on dinner plates and top with the sliced chicken … All rights reserved . To ensure it is super smooth and creamy, use half-and-half or whole milk. To be sure you scrape your plate clean without leaving even a drop of the delicious sauce on it, serve this dish over rice, pasta, or mashed potatoes. Stir in the chicken broth and balsamic vinegar, and scrape the brown bits from the bottom of the pan.