Another week, another new chicken recipe. I fear we may sprout feathers soon, but still, I keep finding great new ways to serve it up. I picked up heavy cream and then completely forgot why, so I went in search of recipes that used it in my MasterCook files. I found this recipe from Mother Thyme, and I knew it would be a gamble. Jake doesn't like herbs or sauce. Worst case, I figured I'd hold some of the chicken aside and he could have that. I was shocked when he not only finished his chicken, he asked for more of the sauce to be spooned over his orzo.
I increased the sauce ratio slightly to have plenty for the pasta. When it wasn't thickening like I wanted, I removed about a quarter cup, whisked in a heaping teaspoon of cornstarch and added it back to the pan. Perfect!
Thanks so much to Jennifer at Mother Thyme for this fantastic recipe!
* Exported from MasterCook *
Creamy Balsamic and Herb Chicken
1 package thin sliced chicken breasts
1/4 cup flour
1 teaspoon salt
1t fresh cracked black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 1/2 cup heavy whipping cream
6 teaspoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Combine flour, salt, pepper and garlic powder in a shallow dish. Dredge chicken and set aside.
Heat oil and butter over medium high heat. Brown chicken on both sides and cook through. Remove to a clean platter and keep warm.
Deglaze pan with chicken stock. Add heavy cream, balsamic, basil, thyme and rosemary. When sauce is warm, remove approximately 1/4c and whisk in a heaping teaspoon of cornstarch. Return to pan, whisking to incorporate. Bring to a low boil, then reduce to a simmer. Sauce continues to thicken when removed from the heat, so take it off a little before your desired consistency. Spoon sauce over chicken.
Linked up at The Country Cook Weekend Potluck #166