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Chicken in a Light Balsamic Cream Sauce

Updated: Nov 9, 2022

This is an easy dish to cook, extremely tasty and one to try.


Servings: 4

Preparation Time: 20 minutes

Cooking time: 30 minutes.


  • Boneless, skinless chicken breasts cut into 3 or 4 stripes lengthwise (2/3 breasts depending on their size)

  • 250gr egg noodles cooked according to package directions

  • 1 garlic clove, crushed

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 1 package of chestnut mushrooms cut into pieces (I have added one big handful of dried porcini mushrooms)

  • 1-2 courgettes cut into thin sticks

  • Salt and freshly ground black pepper

  • 1 yellow onion, finely chopped

  • Few sprigs of fresh thyme (to taste)

  • 2tbsp flour

  • 500ml chicken stock

  • 3 tbsp balsamic vinegar

  • 3 tsb cream (I have used a plant based one).


Heat 2 tbsp of olive oil in a nonstick, large skillet over medium heat, add the garlic and fry for a few minutes.

Season the chicken with salt, pepper and add it to the skillet. Cook for about 5 minutes per side or until the chicken is well cooked.

Remove the chicken from the pan and set aside.

Melt the butter in the pan and reduce the heat. Add the onions, mushrooms, courgettes and cook until the onions are translucent and the mushrooms and courgettes, tender.

Add a bit more salt and pepper for the vegetables and the thyme. Sprinkle in the flour and let cook for 2-3 minutes.

Slowly whisk in the chicken stock and the balsamic vinegar and whisk well. Add the cream and raise the heat to medium.

Simmer the sauce until it starts to thicken and reduce the heat to low and add back the chicken. Simmer for another 3/4 minutes.

Meanwhile cook the noodles in salted boiling water according to package directions.

Arrange the noodles in a bowl. Top with the chicken and the balsamic vegetable sauce.

Serve and enjoy!


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