Chicken With Wild Mushrooms and Balsamic Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce! Ingredients:
salt |
1/2 lb orzo pasta |
2 tablespoons extra virgin olive oil |
4 (6 ounce) chicken breasts |
pepper |
2 tablespoons butter |
12 cremini mushrooms, sliced (baby portabello mushrooms) |
12 shiitake mushrooms, stems removed and sliced |
12 white mushrooms, sliced |
2 large garlic cloves, chopped |
1 tablespoon thyme leaves, chopped (a couple of sprigs) |
2 large shallots, thinly sliced |
2 tablespoons all-purpose flour |
1 1/2 cups chicken stock |
1 tablespoon balsamic vinegar |
3 tablespoons heavy cream or 3 tablespoons half-and-half |
1/4 cup chopped flat leaf parsley (a generous handful) |
Directions:
1. Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
2. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
3. Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
4. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
5. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
6. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
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