Pan Seared Chicken with Balsamic Cream Sauce, Low Carb

I tried this recipe last night. It is a close kin to Chicken Marsala & Chicken Fettuchini, but the Balsamic puts a different twist to it. The original recipe was pulled from Pintrest #peaceloveandlowcarb & only made 4 servings. Of course, I tweaked it a bit to suit our tastes and needs.

Cook Time is estimated at 20 minutes.

I used a whole hen that my local butcher cut up for me, so I did not stick with the measurements on the sauce. As most of you know from previous posts, I prefer Springer Mountain Farms chicken. Taste it & you will never buy another brand again. I do not remove the skin or the bones simply because of the flavor & juices they provide. #springermountainfarms

I also chose to go light with the amount of balsamic vinegar simply because it is not my favorite flavor.

Lightly season the chicken with salt and black pepper on both sides. A little garlic salt & Cavenders helps reduce the “bland” chicken seasoning this recipe called for.

In a large pan over medium heat, add 2 Tbsp. of real Salted Butter & 1 large sliced onion. Cook around 20 minutes until the onion has carmelized. Remove the onions from the pan & set aside.

Pan sear the chicken (on both sides) in the remaining butter. Rememer, you are only lightly browning the chicken at this point. Remove the chicken & set aside with the onions.

Deglaze the pan with 3/4 large box of chicken broth. With a wooden spoon, scrape the pan & mix the “stickings” with the broth. Reduce your heat down to low.

Add 1 1/2 cups heavy whipping cream or creamed milk (if you prefer a thinner sauce), 1 Tbsp. Balsamic Vinegar, 8 ounces sliced mushrooms, then add salt & pepper to taste. Let this simmer for around 10 minutes.

Add the chicken back into the pan. Simmer until the chicken has fully cooked. This should take around 15 minutes. Remove the chicen from the pan & set it aside.

Add 1 cup fresh grated parmesean cheese. Stir until the cheese has melted. Add the chicken back into the pan.

Granish with fresh chopped parsley & serve.

The only thing I can think of that it lacks is a bowl of cooked pasta to pour the extra sauce over & then serve the chicken on top. However, this will throw Low Carb out of the ballgame, even if you use most gluten free pasta brands. So, if low carb is your preference, be sure to read the labels before you buy.

With green beans & butter peas on the side, we had 100% clean plates. That is a big win, especially with small & picky children!!!

Be sure to leave comments & suggestions on all these posts. I love to hear from each of you. 🙂

3 thoughts on “Pan Seared Chicken with Balsamic Cream Sauce, Low Carb”

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