Chicken with Wild Mushrooms and Balsamic Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken with Wild Mushrooms and Balsamic Cream Sauce Ingredients:
1/2 lb orzo pasta |
2 tbsp olive oil |
24 oz chicken breasts, bonless |
2 tbsp butter |
12 shitake mushrooms, stems removed, sliced |
12 button mushrooms, sliced |
12 white mushrooms, sliced |
2 cloves garlic, chopped |
1 tbsp fresh thyme leaves, chopped |
2 shallots, thinly sliced |
2 tbsp flour |
1 1/2 cup chicken stock |
1 tbsp balsamic vinegar |
3 tbsp heavy cream |
1/4 cup fresh parsley, chopped |
Directions:
1. Heat water in a large pot. Salt when boiling and put in orzo. Cook until al dente.
2. Preheat a large nonstick skillet over medium-high heat and add oil. Season the chicken with salt and pepper and add to skillet. Cook 5 to 6 minutes per side. Remove from pan and cover with foil to keep warm.
3. Reduce skillet heat a little and add butter. Once butter has melted add mushrooms and cook, stirring occasionally. Once they have browned, season with salt and pepper, then add garlic, thyme and shallots. Cook, stirring occasionally, for about 2 minutes or until shallots are wilted. Sprinkle skilley with flourpan and cook 2 minutes more. Whisk in stock, vinegar and ceram. Turn heat to high and simmer 2 minutes, or until sauce thickens.
4. Slice the chicken at an angle. Add chicken to skillet and heat with pasrley, about 1 minute.
5. To serve, pour chicken and sauce mixture over orzo.
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