Balsamic Cream Sauce with Mushrooms and Asparagus
INGREDIENTS
tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons butter
1/4 onion, minced
2 tablespoons garlic
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream (I have used 1 cup skim milk and tastes just the same)
1/2 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream (I have used 1 cup skim milk and tastes just the same)
1/2 cup grated Parmesan cheese
Optional: Mushrooms and Asapargus
DIRECTIONS
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and garlic, 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.
DIRECTIONS
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and garlic, 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.
I added sauteed chicken to the mix. I just mixed some italian bread crumbs with parmesan and sauteed in olive oil, 5 minutes on each side, and then threw it in the oven for another 10 minutes. One problem with me and cooking is that I don't measure. I try, then I forget. It hasnt gotten me in trouble so far!
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