Chicken with Wild Mushroom and Balsamic Cream Sauce

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Commuter Consolation

Picture of Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe Photo: Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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

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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 345 reviews

  • on February 06, 2012

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    Yucko! This really didnt have much flavor and was far too much work for such poor results. Used aged balsamic and that wasnt the problem. Rachel's recipes often fall short for me.

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  • on January 29, 2012

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    GOOD, BUT NOT A FAVORITE!

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  • on January 27, 2012

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    Definitely a keeper. I did make a few changes. I added less thyme since I used dried thyme, not fresh. I also put in extra mushrooms and doubled the balsamic and cream. Next time, I'll try it with boneless, skinless chicken thighs since my husband likes those better.

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