Keto Pan Seared Chicken with Balsamic Cream Sauce
About This Recipe
Welcome to a flavorful journey with our delightful recipe: Keto Pan Seared Chicken with Balsamic Cream Sauce. This versatile and extraordinary meal is not just a treat for your taste buds, but also a feast for your eyes. Originally rooted in classic European cuisine, this dish has been carefully tweaked to meet your ketogenic diet needs without compromising on taste. Imagine your tastebuds dancing as they experience the tender, succulent chicken efficiently seared to perfection. They will also relish the delicate blend of balsamic vinegar and cream that creates a luscious, irresistible sauce that will make every bite heaven.
What makes the Keto Pan Seared Chicken with Balsamic Cream Sauce stand out is its superb balancing of flavors. Picture this: you have deliciously well-seasoned chicken breasts retaining their juiciness, coated with a creamy, tangy balsamic sauce. The addition of the thinly sliced onions and hearty cremini mushrooms only enhances its delectable texture and flavor. Cooking this dish is an adventure in itself, filling your kitchen with the tantalizing aroma of balsamic vinegar and butter as they simmer together, and why not share this journey using your favorite keto mobile app and inspire others to try their hand in this recipe!
Choosing Keto Pan Seared Chicken with Balsamic Cream Sauce is not just choosing a main course but inviting a culinary experience into your home. Its appeal is universal - equally pleasing to a family dinner or lavishing your dinner party guests. And most importantly, when you choose this dish, you choose the keto route, ensuring that you can enjoy a scrumptious meal without disturbing your diet. So, what are you waiting for? Time to sizzle your skillet, and immerse yourself in the flavorful world of the Keto Pan Seared Chicken with Balsamic Cream Sauce you saw in your keto mobile app!
Ingredients
Directions
Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 20 minutes. Remove the pan from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in the remaining 3 tablespoons of butter. Brown the chicken on both sides and then remove from pan and set aside. (Chicken will not be fully cooking during this stage)
De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes.
Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer for 10 minutes.
Add the chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through, about 12 minutes.
Remove the chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted into the sauce. Pour the sauce over top of chicken.
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