Pan-Seared Chicken with Porcini-Chestnut Sauce with Steamed Spinach and Orzo
- 2 pounds orzo pasta
- 1 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 6 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 1/2 cup dry sherry
- 1 teaspoon dried thyme
- 1 cup reduced-sodium chicken broth
- 1 cup chopped canned or bottled shelled chestnuts
- 1/2 cup heavy cream
- 12 ounces spinach, cleaned and steamed in the microwave
Cook orzo according to package directions.
Soak mushrooms in 1 cup hot water for 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and saute 3 minutes, until soft. Add sherry and thyme and cook 1 minute. Return chicken to pan with the chicken broth and chestnuts. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid. Simmer 5 minutes, until chicken is cooked through. Remove 2 chicken breast halves and reserve for another meal. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal. Serve spinach on the side.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Paul Young
Recipe courtesy of Bobby Flay