Chicken with Balsamic Onions and Mushrooms

Chicken with Balsamic Onions and Mushrooms

Hayley Murphy


1 TB Gettysburg House (Tunisian Blend) EVOO

1 large onion

1 TB butter

2 TB Gettysburg Dark Balsamic Vinegar (I used Pecan Praline, but you can use your favorite flavor! Others we recommend are Traditional, Espresso, or Fig!)

8oz mushrooms, sliced

6 boneless chicken thighs

1/3 C chicken bone broth

2 TB half and half cream (or use coconut cream for non-dairy alternative)

Salt and pepper to taste



  1. Add oil to saucepan on medium heat and brown chicken on both side (about 5 min ea). Remove and set aside.
  2. Add butter to pan and saute onions on med heat until they are soft and beginning to brown (about 15 min). Add mushrooms and cook for another 5-7 minutes until brown.
  3. Add balsamic vinegar, broth and cream to pan and mix well.
  4. Nestle chicken thighs on top, cover and cook for another 10 minutes until cooked through.
  5. Serve over riced cauliflower, potatoes or noodles!