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Chicken with Wild Mushroom and Balsamic Cream Sauce PRINT
- YIELD: 8 servings
This is a Rachael Ray recipe that I have adapted with a few changes- I prefer to serve this dish with wild or brown rice (rather than Orzo). I also like to use tarragon, instead of thyme. Either one works well. I also use only cremini mushrooms, but you can play around with the ones that you like best.
What I like about this dish, is that it’s a healthier alernative to using canned condensed cream of mushroom soup.
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Ingredients
| Cooked brown or wild rice (or orzo will work) | |
| tablespoons extra-virgin olive oil, 2 turns of the pan | |
| 4 | boneless, skinless chicken breasts, 6 ounces |
| Pepper | |
| 2 | tablespoons butter |
| Use any combination or only one of: | |
| 12 | cremini or baby portobello mushrooms, sliced |
| 12 | shiitake mushrooms, stems removed and sliced |
| 12 | white mushrooms, sliced |
| 2 | large cloves garlic, chopped |
| 1 | tablespoon thyme or tarragon leaves, a couple of sprigs, chopped |
| 2 | large shallots, thinly sliced |
| 2 | tablespoons all-purpose flour |
| 1½ | cups chicken stock |
| 1 | tablespoon balsamic vinegar, eyeball it |
| 3 | tablespoons heavy cream or half-and-half, a couple turns of the pan |
| Optional: ¼ cup chopped flat-leaf parsley, a generous handful | |
Directions
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan.
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.
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.
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.
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.
To serve, pile rice (or orzo) on dinner plates and top with the sliced chicken and sauce.
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