Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe courtesy Rachael Ray

Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe courtesy Rachael Ray

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • Salt

  • ½

    pound orzo pasta

  • 2

    tablespoons extra-virgin olive oil, 2 turns of the pan

  • 4

    boneless, skinless chicken breasts, 6 ounces

  • Pepper

  • 2

    tablespoons butter

  • 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 leaves, a couple of sprigs, chopped

  • 2

    large shallots, thinly sliced

  • 2

    tablespoons all-purpose flour

  • cups chicken stock

  • 1

    tablespoon balsamic vinegar, eyeball it

  • 3

    tablespoons heavy cream or half-and-half, a couple turns of the pan

  • ¼

    cup chopped flat-leaf parsley, a generous handfu

Directions

Prep Time:10 minInactive Prep Time: -- Cook Time:20 min Level: Easy Serves: 4 servings This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day! l Directions Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente. 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 orzo on dinner plates and top with the sliced chicken and sauce. Copyright 2013 Television Food Network G.P. All Rights Reserved Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34503_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback


Nutrition

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