Balsamic Chicken & Mushrooms

Balsamic vinegar used for cooking has always intimidated me because the smell is so strong and I could never decide whether it was a smell that I wanted to discover the taste of. I decided to bite the  bullet and try making balsamic chicken and mushrooms. 

8 thawed chicken tenders, cut into chunks 

1/2 onion, finely chopped

1 cup shredded Parmesan cheese

1/2 cup chicken broth

2 tbsp butter or olive oil 

1 cup heavy cream 

2 tbsp balsamic vinegar 

1 small package of baby bella mushrooms, chopped

1 tbsp cornstarch

1 tbsp garlic powder

Salt and pepper to taste 

Sauté your onion in the 2 tbsp butter or olive oil until carmelized. Add your chicken, salt and pepper and cook the chicken until lightly browned. Put the chicken and onion in a bowl and sit aside. Add your chicken broth to the skillet and let simmer for about 5 minutes. Pour in the heavy cream, balsamic vinegar and mushrooms and bring to a boil. Reduce heat, add the chicken and onions back in along with the Parmesan cheese and cornstarch to thicken. Season with garlic powder and more salt and pepper if needed to suit your taste. Let simmer for about 10 minutes, stirring it often. (Note: you can always omit the cornstarch if you prefer a less thick sauce.) Serve over rice, pasta or spaghetti squash or eat it alone like I did. 

The verdict? Amazing! It's a perfect combination of flavors that your taste buds will thank you for. Enjoy!