Chicken With Wild Mushroom And Balsamic Cream Sauce
Recipe By: Rachael Ray
Salt
1/2 pounds 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 tablespoons thyme leaves -- a couple of sprigs, chopped
2 large shallots -- thinly sliced
2 tablespoons all-purpose flour
1 1/2 cup chicken stock
1 tablespoons balsamic vinegar -- eyeball it
3 tablespoons heavy cream or half-and-half -- a couple turns of the pan
1/4 cup chopped flat-leaf parsley -- a generous handful
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.
Recipe Notes
This is one of my new favorites that I have made a few times now. My only
changes to it are I sometimes only buy one or two kinds of mushrooms,
depending on what look the best, I make extra sauce (increase the chicken
stock to 2 cups, a little extra Balsamic (about 1 tsp)and a little extra
cream (about 1 TBS). I also serve it over rice and it is just delicious.
Makes pretty good leftovers,
if there are any!
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!
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/