Creamy Balsamic Chicken

Creamy Balsamic Chicken RecipeMy 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!

5.0 from 1 reviews
Creamy Balsamic Chicken
Creamy Balsamic Chicken (Kelsey's Restaurant Style!)
  • -2 boneless skinless chicken breasts
  • -2 red peppers, cut into strips
  • -1/2 red onion, cut into strips
  • -Basil
  • Creamy Balsamic Sauce:
  • - ½ cup balsamic vinaigrette dressing
  • - ¼ cup mayonnaise
  • - 2 tbsp Parmesan cheese
  • - 2 tsp basil
  • -1/4 tsp pepper
  1. Whisk dressing and mayonnaise. Stir in cheese, basil and pepper
  2. 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.
  3. Make the Balsamic cream sauce.
  4. 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.
  5. 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!



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