Food Network Scholar: Chicken with Mushrooms in a Light Balsamic Cream Sauce

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Tuesday, June 10, 2014

Chicken with Mushrooms in a Light Balsamic Cream Sauce

I had two chicken breasts from my trip to the butcher shop over the weekend. I had 'pinned' this recipe on Pinterest awhile back. As I have mentioned before, in my opinion Pinterest recipes are hit or miss. This one, a total hit. I could have sucked this sauce up with a straw. I knew we liked all of the ingredients individually; what I didn't realize is that they complimented each other so well. Who would have guessed that balsamic vinegar and cream was a match made in heaven?! This was quick and nothing really out of the ordinary that everyone usually has on hand. If it sounds good to you, I encourage you to try. Perfect for a weeknight meal. All we needed to go with it was a fresh tossed salad (and the romaine lettuce I used is the next thing harvested from the backyard garden!)

Chicken with Mushrooms in a Light Balsamic Cream Sauce
printable recipe

8 oz. egg noodles, cooked according to package directions
2 T. olive oil
2 boneless, skinless chicken breasts, each cut lengthwise so there are 4 portions
salt, pepper and garlic powder
2 T. butter
8 oz. white button mushrooms, sliced
3 garlic cloves, minced
1 yellow onion, chopped
1/4 tsp. dried thyme
2 T. flour
1-1/2 c. chicken stock
1 T. balsamic vinegar
3 T. half and half

Heat 2 T. oil in a heavy skillet over medium high heat.
Season the chicken with salt, pepper and garlic powder.

Add strips to the hot oil. Cook through until golden, about 5 minutes per side. Remove from the skillet and keep warm in the oven.

Melt the butter in the pan with the oil. Add the onions and mushrooms. Saute until the onion is translucent and the mushrooms are tender and browned. Add the garlic and cook for an additional minute.