Chicken With Wild Mushrooms and Balsamic Cream Sauce (Rachael Ray)
(from saymyname’s recipe box)
Source: Rachael Ray
Serves 4 peopleCategories: Chicken, Main Dish, Rachael Ray
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
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Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
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Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil.
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Season chicken liberally with salt and pepper and add to the hot skillet.
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Cook the chicken for 5 to 6 minutes on each side.
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Remove the chicken from the pan and cover with foil to keep warm.
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Return the skillet to the heat, turn heat back a bit, and add the butter.
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Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
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Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots.
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Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
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Whisk in the stock, balsamic vinegar and the cream. T
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urn the heat up to high and simmer for about 2 minutes or until thickened.
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Slice the chicken on an angle.
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Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
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To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.