Pan Seared Chicken Topped With Blue Cheese in a Balsamic Reduction Sauce
  • 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
  1. -Take pan and add oil
  2. -Season chicken with salt & pepper, and add to pan
  3. -Sear both sides 8-9min until crispy
  4. -Remove chicken from pan (keep warm) and scrape the brown bits from the pan
  5. -Add minced garlic and mushrooms, then balsamic
  6. -Let vinager come to a boil and add butter and let simmer until reduced
  7. -Put chicken on broiling pan and add blue cheese
  8. -broil until cheese is bubbaly
  9. -Put spinach on plate and add chicken then top off with balsamic sauce
  10. *Note*
  11. 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.