Balsamic Mushroom Truffled Creamed Chicken
EVOO
Celia's Traditional Balsamic Vinegar
| Category: | POULTRY |
Ingredients
Balsamic Mushroom Truffled Creamed Chicken Directions
- Heat 2 tablespoons Truffle oil in a large non-stick skillet over medium-high heat.
- Season chicken with salt, black pepper, and garlic powder.
- When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through.
- Remove the cooked chicken from the pan, and set aside.
- To the pan, melt 2 tablespoons butter and reduce the heat to medium.
- Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more.
- Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme.
- Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute.
- Slowly whisk in chicken stock, then balsamic vinegar. Whisk well.
- Add in cream, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer.
- To serve, arrange noodles in a bowl. Top with a piece of chicken and mushroom balsamic cream sauce.
