Recipe by Kevin Watral
"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."
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chicken bouillon granules
grated Parmesan cheese
This is a very good and easy sauce. It reheats well too. For a fast meal, I make the "A Good Easy Garlic Chicken" in the pan first and then this sauce. I serve the chicken and sauce over whatever pasta I have on-hand. The only thing I do different is to 1/2 the chicken bouillon and leave the sauce on the burner while stirring in the parm. cheese. It's a definite keeper! *UPDATE* I've made this 3 times (w/the chicken) and each time it leaves me wanting to lick the bowl clean.
I followed the recipe exactly only adding a bit of minced garlic and I found the sauce tasted more like a creamy "french onion soup" sauce possibly due to the carmelizing of the onions and the addition of the chicken bouillon. In order to cut down on the sodium I used unsalted butter, 1 tsp. of sodium free bouillon and 1 tsp. of regular bouillon. In order to avoid the cheese clumping into the sauce, while it was simmering I added the shredded parmesan a little at a time and whisked it in vigorously. I served it over penne pasta and topped it with a bit more shredded parmesan and fresh parsley. My husband enjoyed it, but in the future I would use only 1 tsp. of bouillon and avoid carmelizing the onion.
I loved this flavour! I didn't use heavy cream - I used milk and it turned out very nicely still. I used on chicken ravioli and it was delicious!
This recipe was absolutely delicious! and very easy to make. I didn't have much luck with the parmesan. It didn't melt into the sauce well - staying, rather, in a clump at the bottom of the pan.
I used the sauce with gnocchi, asparagus and scallops. I found it to be a good combination. My friends were very impressed. I will definitely make this again.
This dish is so fabulous...love it! I actually added turkey sausage with it, it is a little less spicy so it doesn't overwhelm the sauce. Also instead of heavy cream I used chicken stock and 1/3 less fat cream cheese, it is still creamy and yummy but a bit more healthy for you...great trick with any cream sauce!
This is a great recipe! I could only use ingredients I had. So what I did instead of using cream, I used 2% milk (1 1/2 cup) and omitted the chicken granules (I'm a vegetarian). I didn't have any parmesan cheese, I actually forgot to add regular cheese at the end. But it turned out really good. As a thickening agent I used a roux (2 TBSP of unsalted butter and 3 TBSP of flour) it worked really well. I would add though for fettuccine I would add a 1/2-1 cup of pasta water.
This was a very nice and pleasant surprise for a quick and simple sauce that had me planning what to use it on the next time I make it. I admit, I forgot to get the heavy cream and didn't realize it until the last minute so I did sub evaporated milk for it. Everything else was done as per the recipe and it worked beautifully. Start to finish it was about 25 minutes til dinner was on the table. I served it over cheese tortellini. I also served a spinach salad on the side dressed with a strawberry vinaigrette and toasted almonds. A nice quick, meatless dinner in under a 1/2 hour. ...take that Rachel Ray :)
This recipe was so easy and tastes great! I added chicken breast strips and spinach to it and I used 1/4 cup Asiago with 1/4 parmesan rather than 1/2 cup of parmesan... I also added a dash of garlic. It looked nice on the plate and was very flavourful!
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 344
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