My readers are some of the nicest people I know. They email me feedback on posts, congrats on events happening in my life, and even a gentle spelling correction when I didn’t proof read a post! They even share recipes. In discussing reader Leanne’s business, Green Earth Gardens, and her crop of garlic (!!!) she shared a recipe she found online for Creamy Balsamic Chicken.
We both share a love of this dish at Kelsey’s restaurants here in Canada and after trying it, I’ve gotta say it’s a hit! It tastes just like the restaurant version! I tweaked it a bit to suit our tastes and here is the recipe I have now added to our family favorites!
- -2 boneless skinless chicken breasts
- -2 red peppers, cut into strips
- -1/2 red onion, cut into strips
- Creamy Balsamic Sauce:
- - ½ cup balsamic vinaigrette dressing
- - ¼ cup mayonnaise
- - 2 tbsp Parmesan cheese
- - 2 tsp basil
- -1/4 tsp pepper
- Whisk dressing and mayonnaise. Stir in cheese, basil and pepper
- Place chicken and 1 tbsp of basil in a pan of water. Bring to a boil, boil for 2 minutes, then remove from heat, cover and let sit for 20 minutes.
- Make the Balsamic cream sauce.
- When chicken is ready, cut it into 3" strips. Saute the chicken, red pepper, onion and basil to taste, for 2-3 minutes or until pepper and onion are softened.
- Serve chicken topped with desired amount of sauce, with a side of rice or garlic mashed potatoes! (I add the creamy balsamic sauce right at the end, so that it's not cold when serving with the chicken)
I served this with garlic mashed potatoes and a spring mix salad which was perfect. The extra Creamy Balsamic Sauce is delicious with the potatoes too! Enjoy!