Chicken With Wild Mushrooms and Balsamic Cream Sauce (Rachael Ray)

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: 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

  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.

  3. Season chicken liberally with salt and pepper and add to the hot skillet.

  4. Cook the chicken for 5 to 6 minutes on each side.

  5. Remove the chicken from the pan and cover with foil to keep warm.

  6. Return the skillet to the heat, turn heat back a bit, and add the butter.

  7. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.

  8. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots.

  9. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.

  10. Whisk in the stock, balsamic vinegar and the cream. T

  11. urn the heat up to high and simmer for about 2 minutes or until thickened.

  12. Slice the chicken on an angle.

  13. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

  14. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

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