Balsamic Cream Sauce

Balsamic Cream Sauce

167
Kevin Watral 2

"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."

Ingredients 25 m {{adjustedServings}} servings 380 cals

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Nutrition

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  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 167

  1. 212 Ratings

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makeiteasy4me
10/1/2009

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.

tracy m.
6/8/2008

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!

Emily
2/16/2008

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.