Pan-Seared Chicken with Porcini-Chestnut Sauce with Steamed Spinach and Orzo

Total Time:
35 min
10 min
10 min
15 min

4 servings

  • 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.

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