In case you haven’t figured it out, Eric and I LOVE balsamic vinegar. So much I’ve seriously considered actually sipping it from the bottle. In fact, I have to be careful how often I buy or make bread because we could easily eat a whole loaf with enough oil and vinegar (and then not move for a week!).
Our favorite kind is barrel aged and sweet but only $6 at TJ Maxx! So the last time we ran out I went there and bought all 4 bottles off their shelf. Having four bottles of it has made me very experimental (usually I use the less quality stuff when I’m not sure what I’m doing).
This dish was one of my experiments and it turned out amazing! Eric and I were both really impressed. I called this our vinegar meal because I served the chicken with fresh bread (with oil and vinegar for dipping) and crusted goat cheese with tomato and a raspberry vinegar herb salad. What a divine meal! (goat cheese recipe to come soon!)
Balsamic Cream Chicken
2 Chicken Breasts
1 shallot thinly sliced
8 white button mushrooms
2 cloves of garlic minced
2 TBS Olive Oil
1/4 cup balsamic vinegar
1/8 cup heavy whipping cream
Preheat oven to 375 degrees.
In a frying pan saute shallots, mushrooms and garlic in olive oil for a few minutes on medium-high, stirring to make sure they are cooked evenly. Once shallots are tender add vinegar and cream. Stir well and continue cooking on medium for 5 minutes until reduced.
Place chicken breasts in a baking dish. Spoon half of sauce (I just used the sauce not the veggies) over the chicken and turn to coat. Bake for 25 minutes or until cooked through.
To serve, pour remaining sauce with mushrooms and shallots over the chicken.