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.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
1 1/2 cups
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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.

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Nutrition Facts

380 calories; protein 6.4g; carbohydrates 4.2g; fat 38.3g; cholesterol 107.9mg; sodium 442.8mg. Full Nutrition
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Reviews (187)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2009
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. Read More
(80)

Most helpful critical review

Rating: 3 stars
01/28/2010
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. Read More
(15)
238 Ratings
  • 5 star values: 179
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
10/01/2009
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. Read More
(80)
Rating: 5 stars
06/08/2008
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! Read More
(58)
Rating: 5 stars
02/16/2008
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. Read More
(43)
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Rating: 5 stars
04/20/2008
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! Read More
(28)
Rating: 5 stars
08/24/2008
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. Read More
(16)
Rating: 3 stars
01/28/2010
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. Read More
(15)
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Rating: 5 stars
10/20/2010
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:) Read More
(13)
Rating: 5 stars
09/03/2008
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! Read More
(12)
Rating: 4 stars
08/06/2008
Superb! I sautéed onions garlic chick peas and swiss chard from our garden for about 30 minutes and prepared millet for the side. I drizzled this sauce over it all and it was perfect! I subbed 1/2 and 1/2 for heavy cream because it was what I had on hand. I imagine with heavy cream it would be simple divine drizzled over anything. A quick and interesting sauce to add something special to a dish. Read More
(11)
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