Photo: Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe
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!
Ingredients
- Salt
- 1/2 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
- 1 1/2 cups chicken stock
- 1 tablespoon 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
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.
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By Kmason_14
Fremont, CA
on May 04, 2013
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Made this last night...it was sooo yummy. I cut it in half and only used baby bella and white button mushrooms. Our store didn't have the other ones. The sauce was SO good and we served it over white rice instead of orzo. (We had pasta the other night. Loved the idea of one pan cooking, so easy to clean up after. Well easy since there was NOTHING left over! Will definitely add this recipe to our rotation. Loved it!
By Miss Sara Jo
Pittsburgh, PA
on March 21, 2013
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Made this last night and it was delicious. I had a hard time cooking the chicken all the way through (the pieces that I had were pretty big, even though I cut them up, so I got them nice and brown, then put them in a baking dish with a touch of turkey broth (out of chicken broth, covered with foil and popped them into the oven at 350 while I finished cooking. The recipe did take longer than 30 minutes, but that's because I had to do the chicken in two batches because it wouldn't all fit in the pan. Will keep this recipe!
By hottitati
Cleveland , OH
on March 10, 2013
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I rarely leave reviews but this one I went back to. I couldn't decide what to cook for Christmas this past year and that morning I ran across this recipe and made this dish. I've gotta tell you Rachael knows how to throw a dish together. My dad rarely makes any comments but really enjoyed this dish. My boyfriend LOVED it as well as many of her other dishes. I will definately make again and again!
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