Balsamic Cream Chicken (313 calories)

IHateThinkingOfAUsername

I adore this recipe - I've had the original. Keep meaning to make a 'healthier' version of it!

jade_222

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dianasustaita37

BUMP

juggernaut1974

Made it for dinner last night.

I subbed 1/2 c plain greek yogurt for the half & half/cream - added a bit more chicken stock to thin it down. And I used regular old unsalted butter.

I also reduced my sauce a bit too long and it wasn't quite as...well...saucy - got a bit thicker than your pic shows.

But oh my it was delicious. The caramelized onions really dominated the flavor I thought (which is a good thing, as it's one of my favorite flavors). I served it over 1/2 c plain white rice.

Thanks for sharing!

tonicandgin1967

bump...will definitely try-thx!

Flips37

Made this for dinner lastnight and it was delicious! I could definitely see making this as a "company coming to dinner" dish, I was so impressed.

One question/observation: My sauce separated as soon as I added he balsamic vinegar to the half and half - it became sort of curdy. It got a little bit better as it cooked but, by the end, it was still sort of grainy rather than smooth and creamy. I don't think it affected the taste at all, it was still delicious. But it didn't have the creamy look I was aiming for. Anyone have any suggestions?

Thanks fr the recipe!

All4Me2014xx

I love finding a recipe and realizing I already have everything I need to make it. Dinner!

WadeLam

Made this for dinner lastnight and it was delicious! I could definitely see making this as a "company coming to dinner" dish, I was so impressed.

One question/observation: My sauce separated as soon as I added he balsamic vinegar to the half and half - it became sort of curdy. It got a little bit better as it cooked but, by the end, it was still sort of grainy rather than smooth and creamy. I don't think it affected the taste at all, it was still delicious. But it didn't have the creamy look I was aiming for. Anyone have any suggestions?

Thanks fr the recipe!

You are most welcome. I've actually run into this problem myself, and I do apologize for not mentioning it in the original post. Unfortunately, half and half is prone to curdling. Since it mostly just affects the texture (not taste), I'm able to handle it and still choose to use it because it's fairly low in calories. If you want to completely prevent curdling and have a smoother sauce, you can use heavy cream instead, tempered first, but know that it does contain many more calories.

I would love to hear if anyone has a trick up their sleeve to help reduce/eliminate curdling of half and half.

missdriscoll

This looks delicious!

missdriscoll

I just made this for dinner and it was DELICIOUS. I substituted plain greek yogurt for the half and half and added extra mushrooms (because why not?). It didn't look as pretty as yours, but the taste was spot on! Thank you for sharing!

bgoodsmile

I made this for dinner tonight - my only modifications were that I only used 2 tsp of light I Can't Believe It's Not Butter, I used No-Salt Added Veg stock instead of chix because that is what I had on hand, & I cut my chix breast into thin slices before cooking. I served it over brown rice & everyone LOVED it! Thank you for the recipe!!!!! :flowerforyou:

pacosal

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mlt2908

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TatianaSoe

Made this today for dinner, it was super good. Thank you

Mistraal1981

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Mygsds

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MonaLisaLianne

Looks and sounds absolutely fabulous! I've copied saved the recipe and will definitely be making it soon. Thanks.

goofyblonde

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This sounds delicious!

poundis

I made this for dinner last night. It was absolutely delicious!!!!! My husband loved it too!! Will definitely be making again and again! My husband requested that next time I double the mushrooms and onions!! Thanks for sharing this wonderful recipe!!