Ingredients Jump to Instructions ↓

  1. Chicken With Wild Mushroom And Balsamic Cream Sauce

  2. Salt

  3. 1/2 pounds orzo pasta

  4. 2 tablespoons extra-virgin olive oil

  5. 4 boneless, skinless chicken breasts,

  6. 6 ounces

  7. Pepper

  8. 2 tablespoons butter

  9. 12 cremini or baby portobello mushrooms, sliced

  10. 12 shiitake mushrooms, stems removed and sliced

  11. 12 white mushrooms, sliced

  12. 2 large cloves garlic, chopped

  13. a couple of sprigs thyme leaves, chopped

  14. 2 large shallots, thinly sliced

  15. 2 tablespoons all-purpose flour

  16. 1 1/2 cup chicken stock

  17. 1 tablespoon balsamic vinegar

  18. 3 tablespoons heavy cream or half-and-half

  19. 1/4 cup chopped flat-leaf parsley, a generous handful

  20. Heat a large pot of water to a boil. Salt the water and add orzo

  21. pasta. Cook to al dente. Preheat a large nonstick skillet over

  22. medium-high heat and add extra-virgin olive oil. Season chicken

  23. liberally with salt and pepper and add to the hot skillet. Cook the

  24. 5 to 6 minutes on each side. Remove the chicken from

  25. the pan and cover with foil to keep warm. Return the skillet to

  26. the heat, turn heat back a bit, and add the butter. Once the butter

  27. melts add the mushrooms and brown 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

  28. occasionally for about 2 minutes or until the shallots are wilted.

  29. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in

  30. the stock, balsamic vinegar and the cream. Turn the heat up to high

  31. and simmer for about 2 minutes or until thickened. Slice the chicken

  32. on an angle. Add the parsley and the chicken back to the skillet

  33. to heat up, about 1 minute. To serve, pile orzo on dinner plates

  34. and top with the sliced chicken and sauce.


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