Balsamic Cream Chicken

I'm not one to use a bunch of cream and butter, but once in a while it's just necessary to a recipe.  A little butter and a little cream go a long way to create a good dish.  There is nothing wrong with a little fat; it's way better than using a fat free ingredient that is full of sugar.   I initially had this dish at a local bistro.  I asked what the main ingredients were and then went home and created my own version.  I really like it and it's definitely a keeper in the recipe repertoire.  I use a good quality stock and balsamic glaze, both of which make for a really rich recipe. 

I serve this dish with whole wheat capellini or angel hair pasta that has been tossed with warm diced tomatoes and chopped tarragon or Mexican marigold.  Sauteed spinach on the side is really good too.  Honestly, you must serve it with the tomatoes and tarragon.  It just adds an element that is too good to pass up. 

Recipe:

2 boneless skinless chicken breasts, pounded to even thickness and cut in half
Flour
Olive oil
1 shallot (about 2 T.) finely chopped
1 T. butter
1-1/4 cup chicken stock*
Balsamic glaze
2 T. cream

Whole wheat angel hair or cappelini pasta
1 cup chopped fresh tomatoes
2-3 T. chopped fresh tarragon or Mexican marigold

Pound breasts to even thickness.  Coat breasts in flour and saute in olive oil for about five minutes.  Flip and cook another 4-5 minutes.  Remove chicken to a plate and set aside.

In the same pan, melt a tablespoon of butter and saute 2 T. finely chopped shallot.  Sprinkle with about 1-2 T. flour.  Whisk to a paste and then add the chicken stock.  Cook for a few minutes and then add the balsamic glaze.  Just add as much as it takes to make the sauce taste great, about 1/2-1 tablespoon.  Add 2-3 T. cream and  then add the breasts to the sauce. 

Meanwhile, cook the pasta.  Chop a big tomato and heat over medium high heat for about a minute.  Add chopped tarragon or Mexican Marigold and mix well.  Serve chicken topped with cream sauce with pasta topped with tomatoes on the side.

*I use the concentrated stock to make the broth.  One fourth of the concentrated stock mixed with one cup boiling water makes an awesome stock....definitely better than ordinary broth.