Description
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.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ onion, minced
- 2 tablespoons balsamic vinegar
- 2 teaspoons chicken bouillon granules
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4