Description

This creamy balsamic chicken recipe is a delightful blend of tender chicken cutlets cooked to golden perfection, then simmered in a rich sauce made with cremini mushrooms, garlic, white wine, and balsamic vinegar. Finished with heavy cream and a touch of Italian seasoning, this easy stovetop dish delivers a perfect balance of savory and tangy flavors, ideal for a quick weeknight dinner.

Ingredients

Scale

Chicken

2 large chicken breasts
Salt & pepper, to taste

For Cooking

2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
2 tablespoons butter

Mushroom Sauce

8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/2 cup dry white wine (or chicken broth)
2 tablespoons DeLallo Balsamic Vinegar of Modena
1 teaspoon cornstarch
2 teaspoons cold water (for slurry)
1 cup heavy/whipping cream

For Serving

Fresh chopped parsley (optional, to taste)

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Instructions

Prepare chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides generously with salt and pepper to enhance flavor.
Heat oil: Place a skillet over medium-high heat and add the olive oil, allowing it to heat thoroughly.
Cook chicken: Add the chicken cutlets to the hot skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté mushrooms: Lower the heat slightly; add butter to the same skillet and let it melt. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture, the liquid evaporates, and they are nicely seared.
Add aromatics and liquids: Stir in the minced garlic and Italian seasoning, then pour in the white wine (or chicken broth) and balsamic vinegar. Allow the mixture to bubble and reduce by half, concentrating the flavors.
Make cornstarch slurry: In a small bowl, dissolve the cornstarch in 2 teaspoons of cold water to create a slurry that will thicken the sauce.
Incorporate cream and slurry: Reduce heat to medium and stir the heavy cream and cornstarch slurry into the skillet. Mix well to begin thickening the sauce.
Simmer chicken in sauce: Return the cooked chicken cutlets to the skillet, nestling them in the sauce. Let everything simmer together for about 5 minutes until the chicken is fully cooked through and the sauce has thickened nicely. Taste and season with salt and pepper as needed. Garnish with fresh chopped parsley if desired before serving.

Notes

For a lighter alternative, substitute heavy cream with half-and-half, but expect a less thick sauce.
If white wine is not available, chicken broth works as a good replacement.
Ensure the chicken cutlets are of even thickness for uniform cooking.
Serve over rice, pasta, or alongside steamed vegetables for a complete meal.
Fresh parsley adds a nice color and freshness but can be omitted if unavailable.