Chicken With Wild Mushrooms And Balsamic Cream Sauce
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- salt
- 1/2 lb orzo pasta
- 2 tablespoons extra virgin olive oil
- 4 (6 ounce) chicken breasts
- pepper
- 2 tablespoons butter
- 12 cremini mushrooms, sliced (baby portabello mushrooms)
- 12 shiitake mushrooms, stems removed and sliced
- 12 mushrooms, sliced
- 2 large garlic cloves, chopped
- 1 tablespoon thyme leaves, chopped (a couple of sprigs)
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar
- 3 tablespoons heavy cream or 3 tablespoons half-and-half
- 1/4 cup chopped flat leaf parsley (a generous handful)
Recipe
- 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. 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.
- 4 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.
- 5 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.
- 6 to serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
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