Pan Seared Rosemary Chicken in Balsamic Reduction with Carmelized Onions and Mushrooms

 This dish is one of the most amazing things I have ever made. I have no words. 

2 lb Boneless Skinless Chicken Breast
1 large yellow onion
2 sprigs of rosemary
1 1/2 C of mushrooms (your choice)
1 C of Chicken Broth
6 T butter
1 C Heavy Cream
1/2 C Parmesan Cheese
2 T Balsamic Vinegar
Salt and Pepper

Melt 3 T of butter in a cast iron skillet and sear the chicken. Set chicken aside reduce heat to medium and add the last of the butter in the pan and caramelize the sliced onion. Add 1/2 C of chicken stock and deglaze the pan. Pour in the heavy cream, chicken broth, balsamic vinegar, and the sprigs of rosemary. Toss the mushrooms in (I quartered portabellos) and let simmer for ten minutes. Slowly add the cheese stirring constantly. When completely combined slice the chicken and add it back into the sauce. Simmer ten to fifteen minutes more until sauce is reduced. Plate and devour my friends.