Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
This dish is actually quite easy to prepare, surprisingly low in carbs and utterly delicious. This has by far been one of my favorite creations yet. It will be in heavy rotation in my home. I hope you love it as much as we did. Happy Cooking!!!
THIS RECIPE HAS BEEN REMOVED AS IT IS NOW FEATURED IN MY FIRST SOLO COOKBOOK!
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I can't find the directions for this dish. Am I missing them? Can't wait to try this!
ReplyDeleteIf you refresh the screen you should see the full post. It got posted mid way through the first time. Enjoy!
ReplyDeleteThis looks divine!! I am so making this!
ReplyDeleteThanks! Hope you enjoy it.
ReplyDeleteAmazing recipe! Thank you! http://www.b-festive.com/2012/03/pan-seared-creamy-chicken-yummy.html
ReplyDeleteWhere is the carb count for this dish?
ReplyDeleteThis dish is amazing. So easy, I've made it several times now and it's always such a hit!
ReplyDeleteThank you very much! It is one of our favorites too.
ReplyDeleteMade this tonight with some extra gravy/sauce for my husband's noodle and used tenders...it is or was amazing...thanks so much brenda
ReplyDeleteCould you tell me how many carbs this is per serving? Am I missing this somewhere?
ReplyDeleteIs Peace and Love a real ingredient? If so, where can we get it?
ReplyDeleteKay- Peace and Love is, in fact, a real ingredient. However, it can only be acquired from the peaks of Mt. Kilimanjaro during the summer solstice, making it very expensive. The sherpas use trained colubus monkeys to sniff it out, not unlike truffle-gathering pigs. So... yeah. Hard to find. Try Trader Joe's.
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DeleteI love how you have step by step pictures. It really helps beginners like me...A LOT!!!
ReplyDeleteI cant seem to locate what the carb count is for this dish. I have read through everyones posts where others have asked, but dont see an answer.
ReplyDeleteMade this for dinner last night. To die for! Hit with me, the hubs and the 9 year old, thank goodness. I believe this dish is "guest worthy" and it's a one-pot dish (even though your recipe said to use 2 pots, I used 1). This has been added to the dinner rotation! Thank you!
ReplyDeleteYou, Me & B
Would leaving out the cheese from this make a big difference in the taste? I would really like to try it, but I can't do dairy. I have non-dairy substitutes for heavy cream and butter, but nothing for cheese...
ReplyDeleteJust made this dish, and it was delicious before I added the cheese. I'm sure it would be fine. :)
Deletewhat are your subs for cream and butter?
DeleteI just made this for dinner tonight, and it was Yummo! One of the best tasting chicken dishes I've found that was easy to make. Will definitely make this a regular dinner in my house.
ReplyDeleteTamera
It would be nice if there was an print button if you won't let people right click to copy into notepad and print.
ReplyDeleteThere is a print button along with all the other share buttons off the the bottom right. There are over 100 other options there as well. I took away the right click option because people were stealing my recipes and posting them as their own original content. Sorry if this upsets you but I am putting out free low carb recipes but still have the right to protect my efforts
DeleteMade this tonight! Oh my goodness, it was delicious! Thank you so much for sharing!
ReplyDeleteLooks great- I'm sure the family will love this tonight!
ReplyDeleteMade this tonight and it is so, so good! The gravy is addictive!
ReplyDeleteHi Kyndra,
ReplyDeleteI was going to make this and post it on my blog. Are you ok with that as long as I link the recipe to the recipe on your blog and state that's where I got it?
Thank you!
Tara
Hi Kyndra! Do you care if I put this recipe on my blog if I put a link to this recipe on your blog and state that's where I got it?
ReplyDeleteThanks,
Tara
Only 35g of carbs in the whole recipe. Lots of people asked for the carb count and I was entering the recipe ingredients in the MyFitnessPal website so I can track it when I make it. It looks wonderful
ReplyDeleteThis was SOOOO good. I think I have a new sauce in my repertoire now. Thank you! :)
ReplyDeleteThis is SOOO good! I think I have a new sauce for my repertoire! Thank you. :)
ReplyDeleteAWESOME>>>AWSESOME>>>AWESOME...what a hit for my husband's birthday dinner last night. thank you!
ReplyDeleteI will be adding a link to your delicious recipe on my blog,soon...I hope it will bring you more followers!
ReplyDeleteI made this last night but the sauce didn't stay creamy....after I put the chicken back in to finish cooking the sauce turned into grease. Can anyone tell me what I did wrong?
ReplyDeleteThanks!
Most likely the sauce got to hot and "broke". Try lower the temp when cooking the sauce down or don't cook it as long.
DeleteIt was most likely too hot and the sauce "broke". Next time try lowering the temp as you cook it or don't cook it as long.
DeleteCould one substitute Greek yogurt for the cream?
ReplyDeleteI add 1/2 cup of sherry or Marsala wine to this and it's divine! One of my favorite dishes and a go-to for company. I'm making it for my in-laws for my FIL's birthday tomorrow night. Thanks so much!
ReplyDeleteKim
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ReplyDeleteThis looks amazing! Can't wait to try it!
ReplyDeleteThis saved my life for dinner! Thanks for the recipe and may God bless all that comes to you!
ReplyDeleteThanks for sharing this recipe... it is absolutely delicious. We doubled the balsamic and it still wasn't a super strong flavor, so that is the only thing I would change.
ReplyDeleteI just made this and it was supremely easy and delicious. I can't wait to try your other recipes. Thanks a bunch!
ReplyDeleteThank you for this recipe! I made it for dinner last night and it was quick and DELICIOUS!
ReplyDeleteCan you please tell me where you get your peace and love from. Thanks.
ReplyDeletePlanning to make it this week! Do you think that mashed potatoes would be a good side dish and would go with the gravy, or would noodles be better. The husband is a "taters man"
ReplyDeleteJust made this for dinner tonight!! SOOOO GOOD.....I served over Linguine Pasta with Roasted Asparagus. It was really great! So easy.... Instead of using 2 pans one for onions and one for chicken...I just used 1. Took a little longer, but turned out really good. Thanks for a great dinner!
ReplyDeleteLose the butter and it's not bad.
ReplyDeleteOh my goodness! This recipe was AMAZING. I am not a low carby (I'm pregnant anyway) so I served over ziti and it was SO SO good! Reminds me of a dish I love from Macaroni Grill. Yum!
ReplyDeleteI made this last night and LOVED it!! It was amazing!! It will ABSOLUTELY be one of our regulars! I used half & half instead of heavy whipping cream - because that's what I had and to make it a little healthier. Thanks for sharing this recipe! :)
ReplyDeleteI added minced garlic and a tsp of rosemary and thyme because I thought the balsamic was a bit overpowering. And now its heavenly.
ReplyDeletewhen I added the balsamic vinigar it caused the sauce to separate and kind of curdle (I had added the cream just before that and itadded in perfect -did not curdle) is this supposed to happen? I tried twice with the same results both times. All ingredients were fresh. The second time I tried I lowered the cooking temp and added the vinigar more slowly wisking as I added it in. still seemed to "curdle"
ReplyDeleteNot sure. I've never had that happen when making this dish. Perhaps it was a temperature issue?
DeleteI had the same thing happen to me, as soon as I added the Balsamic the sauce curdled. I used 5% half & half at room temperature. I looked odd but still tasted great. Next time I am going to add the Balsamic ahead of the cream and see what happens. Thanks for the recipe!
DeleteMe too. Curdled as soon as I added the balsamic. I even threw it out and restarted (making sure it stayed warm and NOT hot)but got the same result. But the flavor was unaffected (and Yum-o!) I was also using 1/2 & 1/2 though.. maybe it's to do with less fat? I will make it again and try cream. But either way it was so good.
DeleteIt happened to me as well. I just let it cook on a low bowl and it eventually formed back together. Another option is to mix the cream and balsamic together first as this will turn into a paste like cream and then add it to the broth. It seemed to me it was the broth making it curdle.
Deletethis looks so yummy!
ReplyDeleteLooking forward to trying the recipe but found it annoying that usung the print button caused seventeen pages, mostly blank, to come spewing from my printer.
ReplyDeleteThen perhaps you should have used the "print friendly" button instead
Deletewow this was AWESOME!!! super easy to make and absolutely delicious.
ReplyDeleteDelish!!!! This is wonderful.
ReplyDeleteOh my gosh this was amazing, I am eating it right now!
ReplyDeleteI just made this last night and it tasted so good! I left the Parmesan cheese out because this dish doesn't need it, it's already creamy enough (plus I'm lactose intolerant so I can do without).
ReplyDeleteWill definitely be making this again some time!
This dish is wonderful. I made it completely as instructed except I only used one skillet. I used my iron skillet and simply cleaned it after cooking the onions. It reminds me of chicken marsala, only much, much better. I served with roasted asaparagus and could barely finish my plate. So rich, but low carb. It's a keeper!!!
ReplyDeleteThis was yummy! My husband doesnt like chicken breast but the sauce was rich enough to satisfy his craving. I used evaporated milk instead of heavy cream and made 1 1/2 the recipe for more sauce to toss with some linguine. I also added in one can of mushrooms in addition to the fresh mushrooms. It was delish. Thanks!
ReplyDeleteI'm going to make something like this tonight (sans mushrooms), and here are a few recommendations: brown the chicken in the pan BEFORE you cook the onions, and use the chicken fat and butter to cook the onions. You can add the browned chicken back in. Secondly, I don't recommend using unenameled cast iron. Too much iron leeches into the food when you use acids like lemon or vinegar. Stainless steel would work, though!
ReplyDeleteMade this tonight for dinner and my husband inhaled it! I loved it too. I added some bacon and fresh thyme at the end. Delicious. Thanks for the recipe, I just found your site yesterday.
ReplyDeleteMade this for dinner! WooHoo! This was amazing! My 12 year old loved it. I did have a problem with curdling though, still great! I will try a lower temp and cut the cheese in half. I don't think it needs it. My sauce was over powered by the cheese.
ReplyDeleteThanks so much for this site! I am on a mission to lose 60 lbs. and this is going to be a major part of my success! :o)
Saw this on Pinterest, and made it last week. Yum! Posting a link on my blog back to your recipe!
ReplyDeleteI was so excited to make this dish and went to buy all the ingredients this past weekend. I wanted to make it tonight and you have taken the recipe down :( so upset!!
ReplyDeleteThe recipe was up for over a year and had the ability to be printed during that whole time. It is now being published. For that I won't apologize. I have worked very hard to turn my dreams into a reality.
DeleteNot a good business decision Kyndra! The exact same happened to me. You have lost a sale! To bad:(
DeleteI'm not sad over it. But thanks. The alternative is that I never post them on my site and share them at all. Which is better?
DeleteI did the same thing. I just found it recently. Darn...guess I will figure something else out. Good luck with your cookbook!
ReplyDeleteThanks so much. I appreciate it.
DeleteI bought all the ingredients to make this last week and just went to pull the recipe up on my computer only to discover it's no longer available. I'm SO disappointed!! I always pin recipes on my Pinterest boards (my feeble attempt at being environmentally-friendly by cutting back on all the paper wasted printing recipes)…guess that backfired big time! I suppose it will be chicken marsala tonight, thank goodness I always have marsala wine in the house!!
ReplyDeleteAw bummer! I made this a few weeks ago & my kids LOVED it. Now I have to wait till March to make it again. I'm so excited for you that you are going find some success sharing your recipes. They have made me & my family happy. Hooray for you!!!
ReplyDeleteThanks so much for the kind words and for understanding. You rock.
DeleteI, too, bought all the ingredients to make this recipe and was planning to make it for dinner tonight. Now I have a ton of ingredients and no recipe. I am happy for you and for your success, but a little warning that the recipe was to be removed would have been nice. As it is, I am a very good cook and it wasnt a difficult recipe, so I will work it out. And then I will be re-pinning WITH the instructions on how to make the dish so that other pinners dont run into the same issue. Thanks.
ReplyDeleteA little bit of warning? It was up for over a year and I have been advertising my book non-stop. But thank you so much for taking the time to anonymously comment on my page telling me that you are going to infringe on my work and post my recipe instructions anyway. People like you just want to take, take, take.
DeleteI had this on my meal plan for tomorrow...and now I cannot make it. This is irritating. I won't be buying your book for sure.
ReplyDeleteSomehow I'm guessing you wouldn't have anyway. But thanks so much for taking the time to let me know. Have a great day!
DeleteGlad, I printed on Sunday :-) Looking forward to trying out. As for the whining people..... Suck it up and find another recipe....try a magical thing called google.
ReplyDeleterecipe is available if you google it. Sorry Kyndra - it looks to good not to share with others. Good luck with your book and hopefully your attitude will improve as you become more successful!
ReplyDeleteI wonder what your attitude would be like if people were giving out for free what you make a living doing? Next time try asking others to SUPPORT this awesome person and her great recipes instead of sabotaging her by being cheap.
DeleteThank you for yet another enlightening and hurtful comment. My attitude remains positive in spite of all the negative and hurtful comments. IT'S ONE RECIPE PEOPLE. While I am so flattered that you like it so much, is it really worth verbally abusing someone who has done nothing but try to help people? After a year and a half of doing this just out of sheer passion and a willingness to help others, I am not ashamed, nor will I ever be of the fact that my passion and talent has allowed me to better my future. But thanks again for taking the time to anonymously bash me. Man up and at least use your real name. Have a week full of peace and Love!!!
ReplyDeleteWith all the ruckus being caused by you taking this recipe down, I admit I am even MORE inclined to buy your book. Keep on trucking!
ReplyDeleteI'm not here to bash, I hope this comes across as constructive criticism. I do think perhaps in the future it might be better to not post the recipe online at all if you plan to publish it in a book later. Or, if it has already been free, maybe just come up with other recipes for the book rather than removing one from online. Obviously it's yours and your choice of what to do with it, but this is the method I've seen other food bloggers use and it seems a bit less likely to invite controversy. No point in frustrating/angering your audience if they are the group most likely to purchase your book.
ReplyDeleteI think the truly unfortunate issue is your self-esteem. Obviously you are a talented cook and trying to work on feeling good about yourself, but every comment with a hint of criticism is met with a very defensive reply. You are in the public eye as a blogger online, and not everyone will be kind. I wish you luck with your cookbook and future recipes. Also, I hope that you learn to let comments roll off you instead of being so defensive all the time.
ReplyDeleteJT, I think everyone could use a little more self-esteem. Unfortunately this is something most people struggle with every day. I truly don't think this boils down to an esteem issue. I do feel need to defend myself. Clearly. But I wouldn't say that means I am "being so defensive all the time" The fact of the matter is that this recipe was up for well over a year with the print function enabled. People could have printed it, written it down, saved it on their computer etc. The alternative to this situation is that I don't post my recipes at all. I don't want to do that. I want to continue to share with others and help them along in their own weight loss journeys as well as fulfill my dream of authoring cookbooks. It is not as though I have done a selfish thing here. People should realize that. At any rate, you are right in that I should let the comments roll off me. I'm working on that.
DeleteAre you people seriously giving a great person who freely shared a recipe for over a year a hard time because you couldn't copy the recipe down before she took offline? Seriously? You're irritated and put out?
ReplyDeleteYou're self-entitled, arrogant, and just plain mean, in my opinion.
Bought the ingredients already? There are cooking sites that allow you to list the ingredients you have and it will give you a list of suitable recipes.
I have seen my share of petty and spiteful nonsense on the internet, but this really takes the full-carbed, sugar-and-flour-and-all-things-unhealthy cake.
Kyndra, keep on doing what you do and shrug it off. Many more support you than condemn you, and the ones that condemn you over such a silly thing aren't worth the time of day.
Thank you very much for the kind words. I truly appreciate it.
DeleteFor the record, I know what kind of person I am and I would be defensive as well when my character is being unfairly dissected and dare I say assasinated, especially over such a trivial thing. It's easier said than done to just shrug it off, especially when it's unfair. And let me be clear - IT IS UNFAIR. To be honest, my mind is simply blown over the negativity shown to you when from Day 1 you didn't have to share anything with a bunch of strangers over the internet. You freely gave and are now being insulted over it. Ridiculous.
DeleteAnd also for the record, it is WE who appreciate YOU. Thank you for sharing everything - your recipes, your journey, your words, your life.
Good grief, the attitudes of some people are simply mind boggling. I'm thinking you don't need Kydra's awesome recipes anyway - you wouldn't know peace and love if it jumped up and bit you.
ReplyDeleteWishing you all the best with the book Kydra, I love your recipes and I'll be buying it for sure. Don't let a few selfish morons spoil it for you!
Is this what's really hot in 2013???? I bought all the ingredients too and frowned for a quick sec when I saw the recipe was removed but are we such a selfish society that we will bash this talent that graces us?!? Get over yourselves and either buy the cookbook like I plan on doing or create your own work of art with what you have! No need to bash anyone on a blog created by anyone. Who cares if she took it down and you bought all the ingredients! Kyndra, God Bless everything that you touch love, and pray for peace and love for those that curse you! It's obvious God called you to do something greater and in it your still a blessing to us and helping your family, living your dream and following your passion! Negativity doesn't belong! Btw I'm not member if the blog I saw a pin and that's how I was drawn here but I will purchase this book! Continued success! Sincerely Big Black Man who don't take no S#!+
ReplyDeleteI love this so much!! THANK YOU!!
DeleteI think it's wonderful that you're having some success and have published a cookbook. From the photos above, this recipe looks like it could be delicious. I'm sad that I missed my opportunity to try it before it was removed from your site.
ReplyDeleteThat being said, the recent back and forth between you and your commenters, looks a bit unprofessional. I understand how your feelings were hurt by some of the comments that were left. Perhaps you should try looking at it as a good thing that people were so disappointed this recipe was removed that they felt the need to take time out of their lives to tell you about it. I'm not saying that the more aggressive comments are appropriate. I'm saying that rising above, and saying nothing instead of leaving a defensive reply, might be a better way to address your recent attackers.
One last suggestion for you, from a marketing standpoint. This recipe is obviously coveted by many, and appears to be quite yummy. You should consider making it available on your site again as a "sneak peek" to your new cookbook. At the end of the recipe you could have a link to purchase your new cook book (promising to be full of equally wonderful recipes) which people might be more inclined to buy after being able to sample one of your staple recipes. This is how I have come to purchase many of my cookbooks.
Good luck in your future endeavors.
I googled this recipe (its still in cache) as well as Epicourious so you may want to fix that. It was outstanding. Had it not been for the hype of this recipe deletion I honestly would not have paid attention to your new book or even buy it. I am definitely a, "why by the cow when you can get the milk for free" kinda girl. Now I am noticing that all your recipes in this book are GF, Paleo, sugar free, dairy free, etc. I will definitely buy one now. If there are enough paleo and GF recipes, I may buy 5 more! For reals!! You should definitely let the bad comments roll and delete some more recipes!!! LOL. Wait a few seconds while I print them first, Okay? :-)
DeleteWhat are some good sides to go with this? (other than asparagus, which is fabulous btw!)
ReplyDeleteI don't mind using my name. I have tried this recipe and have it saved on a spreadsheet (thankfully), along with all of the other Pinterest recipes that I want to make sure I have in case of scenarios like this (because it is FABULOUS). When I saw that you had a cookbook, I thought I might buy it even though I'm not low-carb because I liked this particular recipe that much. But...
ReplyDeleteThe first comment (that I saw, since you deleted quite a few before it) wasn't lambasting you, she/he was just expressing their disappointment over not being able to find the recipe after having purchased all of the ingredients. There was no need to be so snappy. A simple apology and then another link to your book would have been enough. Telling someone too bad, so sad, I'm not apologizing for it is a huge turn-off. I totally understand feeling the need to defend your decision and I think you have every right to try and make money off of your hard work, but you are marketing your book on this website and you should really tone down the aggressive responses. It is obvious that the people who didn't know about the cookbook (ie: new visitors) are the ones who are disappointed. These are your potential new customers and unless you only plan to sell your cookbook to people who were already following your blog, you are not doing yourself any favors by being so angry in your responses.
Angela M put it a little more eloquently than I, but I completely agree with her. If I'm not mistaken, you can still edit or delete comments and "save face". Part of marketing your book is marketing yourself. Imagine being at a book signing where one of these people shows up and asks you why you were so rude to them? Every single customer counts(I can't imagine anyone doing that, it would be a little creepy, I think, but humor me).
I hope this comes across as constructive criticism and not an attack. I like to see bloggers succeed (I was one a while ago myself - not successful though). I really, REALLY like this recipe and am still considering buying your book.
Now, I'm off to make it.
Natalie, I appreciate your candor and that you did not post anonymously. I agree with part of what you are saying and I realize that perception goes much farther than reality sometimes and in the end can be all that matters.
DeleteI'm not sure which comments you are referencing when you say (that I saw, since you deleted quit a few before it.) I'm not sure if you are saying I deleted the comments of others or that I deleted my responses. In either case, I didn't delete any comments. In fact I did not post a lot of the comments I moderated at all as they were too personally mean and had profanity.
If I seemed snappy, it's because I was. These comments on here only represent a fraction of the comments, messages, and emails I actually received. They were extremely hurtful and overly aggressive and negative. I eventually stopped responding. But a solid week of about 50 negative comments a day can really get to a person. I feel I have the right to defend myself. This recipe was posted for over a year with a print-friendly option enabled. People could have printed it at any time. I do not take kindly to hateful and abusive comments. A few people took the time to email me and politely tell me that they had bought the ingredients and that the recipe was now gone. Do you want to know how I handled those emails?? I sent every single one of them the recipe.
So, if I lost potential sales as a result of sticking up for myself, then at the end of the day I am okay with it. I shed enough tears over this situation and I am now trying to let these things roll off of me. As people have suggested, I need to get a thicker skin if I am going to put myself so far out there on the internet.
At any rate, thank you for your feedback. I do in fact take it constructively and appreciate it. Also, thank you for the kind words about my recipe. I hope you have a great week.
Kyndra