Pan Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

I'll make this recipe again, and I'll follow the actual recipe. I wanted to try something with the air fryer and learned a very valuable lesson.

I wanted to see if you could get a crispy crust using the traditional dredge of flour, egg, bread crumbs. Certainly not low carb, but wanted to see if it would work. 

Turns out it really doesn't. At least in my air fryer. The egg cooked so it was pretty eggy, and the bread crumbs just got hard. All together not a great combo. I may need more oil in the air fryer since that's usually what drys things out. But following another recipe I covered the chicken cutlets with a spray of Pam on both sides. Still not sure it's enough. 

The other modification I made is I cooked the mushrooms separately. I like browned, really cooked down mushrooms and this recipe has you just adding them in to the liquid. 

So if you follow this recipe it would not only be low carb, but likely dellicious. Like I said, I'll make it again and actually follow the recipe.

Pan Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

Recipe from Peaceloveandlowcarb.com

Serves 4

1 1/2 pounds chicken breasts

sea salt and black pepper, to taste

Photo from PeaceLoveandLowCarb

5 T butter, divided

1 medium onion, thinly sliced

½ c chicken stock

1 c heavy cream

2 T balsamic vinegar

8 ounces cremini mushrooms, halved

½ c grated Parmesan cheese

2 T chopped fresh flat-leaf parsley

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.

Garnish with fresh parsley, if using.

Per Serving – Calories: 482 | Fat: 33g | Protein: 42g | Net Carbs: 6.5g