Creamy Balsamic Chicken with Mushrooms (Edit recipe)

I have a deep love for balsamic vinegar and try to find various ways to incorporate it into dishes. Caramelized onions are another love of mine, and if you have been on social media, they have been having a moment. I wanted to create a dish that combined the two ingredients into a delicious, comfort food dish that is easy to make. This recipe would be great served with roasted veggies, rice, cauliflower rice, or gluten-free pasta.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	325
Fat:	22 g
Carbohydrates:	5 g
Protein:	21 g
Cholesterol:	52 g
Sodium:	983 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 5

Ingredients

1 lb Chicken Tenders
1 whole Yellow Onion, thinly sliced
6 cloves Garlic, minced
4 oz Shiitake Mushrooms, stems removed and sliced
1 Tbsp fresh Thyme
2 tsp Sea Salt
0.125 tsp Black Pepper
2 Tbsp Balsamic Vinegar
2 cups Coconut Milk, full fat
2 Tbsp Avocado Oil

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sprinkle the chicken tenderloins with ½ teaspoon sea salt and pepper.
Add 1 tablespoon avocado oil to a large sauté pan on medium heat. Sear the chicken tenders in the pan, cooking each side for 5-6 minutes. Remove the chicken from the pan.
Add 1 tablespoon of avocado oil to the pan along with the onions and ½ teaspoon sea salt.
Continue cooking the onions until they caramelize, stirring often to keep them from burning.
Once the once are caramelized, add the garlic, thyme, and mushrooms to the pan. Stir everything together and cook for 1-2 minutes.
Deglaze the pan with the balsamic vinegar. Add the coconut milk and 1 teaspoon of sea salt. Stir thoroughly.
Bring the mixture to a simmer for about 4-5 minutes.
Add the chicken back into the pan and serve.