Pan Seared Chicken Topped With Blue Cheese in a Balsamic Reduction Sauce
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Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
-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