Balsamic Cream Sauce

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time

Yield: 1 serving
Community Recipe from

Ingredients

  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) butter
  • 2 teaspoon(s) chicken bouillon granules
  • 1 cup(s) heavy cream (or half and half)
  • 2 tablespoon(s) balsamic vinegar
  • 1/2 cup(s) grated parm cheese

Preparation

  1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
January 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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