Rating: 4.5 stars
239 Ratings
  • 5 star values: 180
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

    Advertisement

Nutrition Facts

380 calories; protein 6.4g; carbohydrates 4.2g; fat 38.3g; cholesterol 107.9mg; sodium 442.8mg. Full Nutrition
Advertisement