Chicken and Balsamic Cream Sauce

So when I create I never quite know what something will taste like....its pretty much a crap shoot....last night I made this dish and I must say it turned out pretty good.....I definitely have some fine tuning to do to make it even better but I think it is worth posting for all you to try, edit and create.......that is if you like balsamic vinegar.....you can leave out the goat cheese if you don't like it, but I tell you that combined with the sauce was my favorite part and could never leave it out....but I LOVE goat cheese.....crap I love most cheese.....its definitely one of my guilty pleasures....besides chocolate.....So edit away and enjoy this twist on a old time chicken and noodles....or rice....

Makes 6 servings

4 Boneless Skinless Chicken Breasts

Salt & Pepper

1-2 T Olive Oil

2-3 Shallots, finely chopped

3 Cloves of Garlic, minced

2 T Flour

2-3 T Balsamic Vinegar

1 tsp Thyme (I used fresh cause I had it)

2 C Chicken Stock

1-1 1/2 C Half & Half

1/4 C Italian Parsley, finely chopped

1 lb Orzo, cooked according to package (You could use rice too)

1-2 Bunches of Broccoli, steamed

Plain Goat Cheese, topping

Splash Balsamic Vinegar, topping (optional)

In a large skillet heat olive oil over med high heat. Season chicken breasts with salt and pepper add to heated pan. Cook chicken 5-6 min per side and then remove and cover with foil. Turn down the heat to med, and add Shallots, Garlic and Thyme. Cook for 2-3 min. Sprinkle in the flour and cook for about 2 min. Whisk in the Chicken Stock, Balsamic Vinegar and Half and Half. Turn up the heat a little bit and simmer for 3-4 min or until thickened. Slice up the chicken and add it back to the pan, then add in the Parsley. Heat for 1-2 more min until hot.

To serve: Place some orzo in a bowl, top with Chicken Cream Sauce, Goat Cheese and a splash of Balsamic vinegar along side some steamed broccoli. Enjoy....