CREAMY BALSAMIC SKILLET CHICKEN

Lovely Little Kitchen, a wonderful food and recipe site, was where I got this recipe and it was quite interesting. I really enjoyed the writing of the recipe, because she would explain the reasonings for each step. I didn't include all in the insights during the cooking process as the chef did on her site, but I linked the site so if you want to read them, you could. The dish looked and sounded luscious, and I really liked this site, but I would have to cook this again. Somehow when I made it, it did not come out as expected. Possibly I messed up somewhere, but the chicken came out a bit bland, yes, even with balsamic vinegar. 

GATHER:

• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper
• 5 boneless skinless chicken thighs
• 2 cloves garlic, pressed through a garlic press
• 1 cup chicken broth
• 1/4 cup balsamic vinegar
• 1/4 cup heavy cream
• 1 tbsp brown sugar
• fresh chopped parsley
• Serve over rice medley

MAKE:

1. Heat olive oil and butter in a large skillet on medium high to high heat. 
2. Season both sides of your chicken with salt and pepper and then place them evenly around the pan when it is very hot. Turn heat down to medium high. 
3. Do not move the chicken around the pan, but let it cook for another 8-10 minutes. Turn the chicken over and cook for another 8-10 minutes. Remove the chicken from the pan and place them on a plate while you make the creamy balsamic sauce.
4. Use your chicken broth to deglaze the pan, and use a whisk or wooden spoon to scrape the golden bits off the bottom of the pan as you stir. Turn your heat down to medium so that you have a gentle simmer.
5. Add your pressed garlic, balsamic vinegar, heavy cream, and brown sugar and stir together. Add the chicken back into the pan, and cook uncovered for another 5 minutes per side. 
6. Plate the chicken on top of your favorite rice medley and drizzle with the creamy balsamic. Garnish with fresh parsley.