Creamy Balsamic Chicken

It's always a great dinner when the whole family enjoys what I've made and this was a hit! We have enjoyed it with pasta and rice but also simply with crusty bread to sop up any remaining sauce on the plate. Keeping ingredients like 35% cream in your fridge makes these types of dishes extra special and fast to share with hungry family members. 

Creamy Balsamic Chicken

The addition of balsamic glaze at the end makes it extra special and this is perfect served with rice, pasta or your favourite vegetables.

1 lb (454 g) boneless skinless chicken breasts

2 tbsp (30 mL) all purpose flour

1/2 tsp (2 mL) dried thyme

1/2 tsp (2 mL) each salt and pepper

1 tbsp (15 mL) each canola oil and butter

1 small onion, chopped

1 small yellow or orange bell pepper, chopped

2 cloves garlic, minced

1/2 cup (125 mL) chicken broth

1/2 cup (125 mL) 35 % whipping cream

2 tbsp (30 mL) aged balsamic vinegar

4 large fresh basil leaves, torn

Cut chicken breasts into about 2 inch (5 cm) pieces and place in a bowl. Toss with flour, thyme, salt and pepper.

In a large nonstick skillet, heat oil and butter over medium high heat until melted. Add chicken and brown all over; remove to a plate. Return skillet to medium heat and add onion, pepper and garlic; cook, stirring for about 4 minutes or until tender and lightly browned. 

Return chicken and any accumulated juices to the skillet. Stir in broth and cream and bring to a simmer. Simmer gently for about 4 minutes or until chicken is no longer pink inside and sauce is thickened slightly. Stir in balsamic vinegar and basil leaves; cook for about 1 minute for flavours to marry. 

Serves 4.