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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CREAMY BALSAMIC SKILLET CHICKEN Recipe

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This recipe for CREAMY BALSAMIC SKILLET CHICKEN is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
Salt and pepper
5 boneless chicken thighs
Minced garlic
1 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup heavy cream
1 tablespoon brown sugar
Parsley
Directions:
Directions:
Heat oil in skillet. Season both sides of chicken with salt and pepper, and place around pan when it is very hot. Turn heat down to medium high. Do not move chicken around the pan, but let it cook about 8 to 10 minutes. You will know when it is ready to turn when it is a nice golden brown color and doesn't stick too much to the pan. Your chicken will be sizzling pretty good at this point.

Turn the chicken over, and cook for another 8 to 10 minutes. Remove the chicken from the pan, and place it on a plate while you make the sauce.

Use chicken broth to deglaze the pan. Use a whisk to scrape the golden bits off the bottom of the pan as you stir. Turn your heat down to medium. Add garlic, vinegar, cream, and brown sugar. Stir together. Add chicken back into the pan, and cook uncovered another 5 minutes per side. This gives your chicken a chance to cook through, and allows the sauce to reduce and thicken up.

Serve the chicken on top rice, and drizzle with the creamy balsamic sauce.

 

 

 

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