Chicken with Wild Mushroom and Balsamic Cream Sauce

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!
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  2. 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.
  3. 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.
  4. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
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