Creamy Balsamic and Herb Chicken

5 from 2 reviews


  • 4 Tyson® Boneless Skinless Chicken Breasts (6 ounces each)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Pinch of fresh black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon freshly chopped basil
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped rosemary


  1. Place chicken breasts on wax paper. Top with another sheet of wax paper, and using a mallet flatten chicken to about 1/4 inch thick.
  2. Add flour, salt, pepper and garlic powder to a large resealable bag.
  3. Add chicken and toss to coat. Alternatively, you can add flour, salt, pepper and garlic powder to a shallow bowl and dredge chicken.
  4. In a large skillet heat butter and oil until butter is melted over medium-high heat.
  5. Add chicken and cook about 5 minutes per side.
  6. Remove chicken and set aside.
  7. Add chicken broth to skillet to deglaze pan.
  8. Stir in heavy cream, balsamic vinegar and herbs and bring to a low boil.
  9. Add chicken back to skillet and turn to coat.
  10. Cook for another 5 minutes.
  11. Reduce heat to a simmer and cook for another 5 minutes until sauce thickens slightly. Note, sauce will thicken upon standing.
  12. Place chicken on serving platter. Pour sauce over chicken and serve.


Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.</em>

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