Recipes

Pan Seared Chicken Topped With Blue Cheese in a Balsamic Reduction Sauce

Main Dish  Poultry 

• Cooking Time: 40
• Servings: 2-4
• Preparation Time: 15
• 2-4 Boneless and Skinless Chicken Breast
• 2 Garlic Cloves (minced)
• 1tbs Butter
• 1tbs EVOO
• Balsamic Vinager (depends on how many chicken breast, I used half a cup to one cup)
• Blue Cheese
• 5 small Mushrooms (diced)
• Spinach

-Take pan and add oil

-Season chicken with salt & pepper, and add to pan

-Sear both sides 8-9min until crispy

-Remove chicken from pan (keep warm) and scrape the brown bits from the pan

-Add minced garlic and mushrooms, then balsamic

-Let vinager come to a boil and add butter and let simmer until reduced

-Put chicken on broiling pan and add blue cheese

-broil until cheese is bubbaly

-Put spinach on plate and add chicken then top off with balsamic sauce

*Note*

You can use raw or cooked spinach

My husband and I went through a phaze where we wanted chicken all the time! I had gone to the farmers market and bought these beautiful aged Balsamic Vinagers, and one day I had an idea to make chicken in balsamic and add cheese and that day all we had was blue cheese. I added mushroom in the sauce and put it all on top of spinach.

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