Chicken and mushrooms with a balsamic cream sauce


Serves 4


  • 650g chicken breasts – if very thick, slice them horizontally
  • Salt and pepper
  • 5 Tbs butter
  • I large onion, thinly sliced
  • ½ cup chicken stock (I used a Continental ‘gel’ + 125mls water)
  • 1 cup (250mls) of cream or sour cream
  • 2 Tbs balsamic vinegar
  • 200g (small bag) of button mushrooms, sliced (more if you want)
  • ½ cup grated Parmesan cheese
  • Chopped parsley for garnish


In a large non stick pan, over a medium-low heat, melt 2Tbs of the butter and add the onion. Cook gently for about 20 minutes to let the onion caramelise.

Remove onions from the pan and set aside. Add the remaining 3Tbs butter to the pan, over a medium heat and sear the seasoned chicken until brown on both sides (the chicken will not be cooked through). Remove from the pan and set aside.

Use the chicken stock to deglaze the pan with a spatula. Simmer 5 minutes, then turn the heat down to low and add the cream/sour cream, balsamic vinegar, mushrooms and season to taste. Don’t worry if the cream splits a bit, just keep stirring.

Add the chicken breasts back to the pan and simmer until the chicken is cooked through, spooning the sauce over the chicken from time to time. It will take about 12 minutes, depending on how thick your chicken is.

Add the parmesan cheese and caramalised onions to the sauce, stirring until the cheese has melted.

Serve, garnished with parsley, with steamed veggies.