Chicken with Wild Mushroom and Balsamic Cream Sauce

Name: Chicken with Wild Mushroom and Balsamic Cream Sauce
Yield: 4 servings
Ingredients: Coarse salt; 1/2 pound orzo pasta; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 4 6-ounce boneless, skinless chicken breast halves; Coarse black pepper; 2 tablespoons unsalted butter; 12 cremini (baby portobello) mushrooms, sliced; 12 shiitake mushrooms, stems removed and sliced; 12 white mushrooms, sliced; 2 large garlic cloves, chopped; 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped; 2 large shallots, thinly sliced; 2 tablespoons all-purpose flour; 1 1/2 cups chicken stock or broth; 1 tablespoon balsamic vinegar (eyeball it); 3 tablespoons heavy cream or half-and-half (a couple times around the pan); 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Coarse salt

1/2 pound orzo pasta

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

4 6-ounce boneless, skinless chicken breast halves

Coarse black pepper

2 tablespoons unsalted butter

12 cremini (baby portobello) mushrooms, sliced

12 shiitake mushrooms, stems removed and sliced

12 white mushrooms, sliced

2 large garlic cloves, chopped

1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

2 large shallots, thinly sliced

2 tablespoons all-purpose flour

1 1/2 cups chicken stock or broth

1 tablespoon balsamic vinegar (eyeball it)

3 tablespoons heavy cream or half-and-half (a couple times around the pan)

1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Preparation

Step 1
Heat a large pot of water to a boil. Salt the water and add the orzo. Cook until al dente.
Step 2
Preheat a large nonstick skillet over medium-high heat and add the EVOO. Season the 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.
Step 3
Return the skillet to the heat, reduce the heat a bit, and add the butter. Once the butter melts, add the mushrooms and cook, stirring occasionally, for about 4 to 5 minutes. 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 for 2 minutes more. Whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for about 2 minutes, or until thickened. Slice the chicken on an angle. Add the chicken back to the skillet to heat up with the parsley, about 1 minute.
Step 4
To serve, pile the orzo on dinner plates and top with the sliced chicken and sauce.

Rachael Ray 365: No Repeats

TagsOrzo Pasta Chicken Breast Chicken Poultry Crimini Mushroom Mushroom Vegetable Shiitake Mushroom Main Dinner Nut Free Easy Saute Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes