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My review
Balsamic Cream Sauce
3
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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Ingredients
25 m servings 380Original recipe yields 4 servings (1 1/2 cups)
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- US
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 183234 Ratings
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Most helpful positive review
6/6/2009
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 what...
Most helpful critical review
1/26/2010
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 ...
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6/6/2009
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 what...
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!
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 pa...
4/20/2008
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...
8/24/2008
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 an...
1/26/2010
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 ...
10/19/2010
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 realiz...
9/3/2008
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 ga...
8/6/2008
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...