Chicken in a Light Balsamic Cream Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 large pieces of boneless, skinless chicken thighs, cut in half so that they are roughly the same size (4 pieces total)
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 cup frozen corn kernels
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • ¼ teaspoon dried thyme
  • 2 tablespoons all purpose flour
  • 1½ cups chicken broth
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons half and half
Instructions
  1. Heat olive oil in a large skillet, over medium-high heat. Season chicken with salt and pepper, to taste and place chicken in skillet. Cook chicken for about 5 minutes per side, or until it has reached an internal temperature of 165 F. Place cooked chicken on a plate and set aside.
  2. Melt the butter in the same skillet, over medium heat. Add the onion and corn and cook until onions are translucent, about 5 minutes. Add the garlic and thyme and sauté for another 30 seconds.
  3. Sprinkle in the flour, stirring constantly. Cook for another minute. Slowly whisk in chicken broth, balsamic vinegar and half and half.
  4. Raise the heat to medium-high and simmer until the sauce starts to thicken. Reduce heat to low, add the chicken back to the pan and cook for another 3 minutes.
  5. Serve immediately over cooked spinach, pasta or your favorite side.
Recipe by The Little Chef at http://littlechefblog.com/chicken-light-balsamic-cream-sauce/