Roasted Chicken Breast with Balsamic Cream

A foody friend of mine gave me this recipe for a balsamic cream sauce and it sounded so delicious and simple that I tried it that very night with a roasted chicken breast. I was not disappointed.  In fact, that rich, creamy sauce immediately landed among my favorite recipes, not only because it is delicious, but also because the ingredients are ones that I generally have on hand, and preparation is incredibly simple.  And, although I have this paired with chicken, I think it would go incredibly well with any cut of steak or a pasta dish.

Ingredients:

Chicken:
2 chicken breast halves, bone in
2 Tbs butter, divided
Drizzle of Olive Oil
Salt & Pepper

Balsamic Cream Sauce:
2 Tbs Olive Oil
2 Tbs Butter
¼ cup minced sweet onion (Mayan or Vidalia work well)
1 Cup heavy Cream
2 tsp chicken bouillon granules
2 Tbs Balsamic vinegar
½ Cup grated parmesan cheese (the kind in the can works best)

Directions:

Preheat oven to 375 degrees.  Rinse the chicken breasts and pat dry.  Gently loosen the skin to create a pocket, but don’t pull it off.  Cut the butter into 8 chunks and slip it under the chicken skin, 4 chunks for each breast.  Season the skin of the chicken well with salt and pepper and any additional herbs you prefer.  Place breasts in an oven-safe dish and drizzle with olive oil.

Roast the chicken for about 40 minutes, or until the internal temperature reaches a safe 165 degrees.
While the chicken is roasting, heat the olive oil and butter in a saucepan over medium-low heat.  Stir in the minced onion and cook until it has caramelized, about 15 minutes.  Stir in the balsamic vinegar and cook for 1 minute, then stir in the bouillon and cream.  Bring to a simmer, then remove from heat and stir in the parmesan cheese until melted.

Note: I used fresh parmesan in this picture, which tasted great but left the sauce a little chunky.  For a smoother sauce, use the pre-grated parm in a can, the stuff you sprinkle over spaghetti.

When the chicken is done roasting, allow it to rest for about 10 minutes.  Serve it whole or slice it up, but either way, be sure to serve with a generous portion of the balsamic cream.  I LOVE this combination with Oven Roasted Potatoes.  Enjoy!

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