“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.” - by Kevin Watral
Ingredients
Adjust Servings
Original recipe yields 1 1/2 cups
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 380 cal
- 19%
- Fat
- 38.3 g
- 59%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (157)
Rate This Recipe
"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 p..." See moreasta 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.
"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!..." See more"
Emily
"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. ..." See moreI 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. "
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