I’ve perfected this restaurant-worthy chicken dish that combines the subtle sweetness of caramelized onions with earthy mushrooms and a rich balsamic cream sauce. This recipe transforms simple chicken breasts into an elegant dinner that’s perfect for both weeknight meals and special occasions. The sauce, enriched with aged Parmesan cheese and a splash of tamari, creates deep umami notes that will have everyone asking for seconds.
Ingredients
For the Chicken and Sauce
- 1.5 lbs (700g) chicken fillets
- Sea salt flakes and freshly ground black pepper
- 5 tablespoons (75g) butter, divided
- 1 large onion (100g), thinly sliced
- 2 fl oz (0.5 dl) chicken broth
- 1¼ cups (3 dl) heavy cream
- ⅔ cup (1.5 dl) freshly grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon tamari soy sauce
- 8.8 oz (250g) mixed forest mushrooms, sliced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Begin by preparing the chicken fillets. If they’re particularly thick, butterfly them horizontally to create 8 thinner cutlets of even thickness. This ensures quick and uniform cooking.
- Season both sides of the chicken generously with sea salt flakes and freshly ground black pepper, allowing the seasonings to adhere to the meat.
- Heat a large, heavy-bottomed skillet or sauté pan over medium heat. Add 2 tablespoons of butter and allow it to melt completely.
- Add the sliced onions to the pan, spreading them in an even layer. Cook for 15-20 minutes, stirring occasionally, until they develop a rich golden-brown color and become wonderfully caramelized. Be patient with this step – it’s crucial for developing deep flavor. Remove the caramelized onions to a plate and set aside.
- Increase the heat to medium-high and add another 2 tablespoons of butter to the pan. Once melted and bubbling, add the chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the chicken for 4-5 minutes on each side until golden brown. Transfer to a clean plate and tent loosely with foil.
- With the pan still hot, pour in the chicken broth, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
- Add the heavy cream, freshly grated Parmesan, balsamic vinegar, and tamari to the pan. Stir to combine, then add the sliced mushrooms. Bring the mixture to a gentle simmer and cook for 10 minutes, or until the sauce begins to thicken and the mushrooms are tender.
- Return the chicken and caramelized onions to the pan, nestling them into the sauce. Reduce heat to low and simmer for an additional 8-10 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
- Taste and adjust the seasoning with additional salt and pepper if needed. Sprinkle with freshly chopped parsley just before serving.
Serving Suggestions
Serve this luxurious chicken dish over buttered egg noodles, creamy mashed potatoes, or fluffy rice to soak up every drop of the delicious sauce. A side of steamed green vegetables or a crisp salad provides the perfect balance to the rich cream sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or chicken broth if needed to restore the sauce’s silky consistency.
Nutritional Information
(Per serving, based on 4 servings)
- Calories: 645
- Protein: 48g
- Fat: 47g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 580mg
- Cholesterol: 215mg
This recipe serves 4 generous portions.
Chef’s Tips
For the best results, bring your chicken to room temperature before cooking and pat it dry with paper towels. This ensures better browning and more even cooking. When selecting mushrooms, a mix of varieties like shiitake, oyster, and cremini will provide the most complex flavor profile, but regular button mushrooms will also work beautifully in this dish.
The key to this dish’s success lies in properly caramelizing the onions and developing a good fond on the bottom of the pan while cooking the chicken. These elements combine to create a sauce with incredible depth of flavor that transforms this dish from good to extraordinary.
