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Monday, June 8, 2009

Chicken with Wild Mushroon and Balsamic Cream Sauce


This was last night's dinner. It got rave reviews! I found the recipe on the food network site courtesy of Rachel Ray. It was supposed to be one of her 30 minute meals though it ended up being more of a 45 minute meal when all was said and done. I followed the recipe just as it was laid out. I thought it ended up to be very good but I wish the flavor had been a little bit more intense. I think next time I will try using a bit more vinegar. I also think this would be great using beef and beef stock instead of chicken.

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

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.

2 comments:

Adam Neibauer said...

This was really good. I think the taste could have been more intense too, but I like intense tastes. For those who like lighter food, this is perfect. 3.5 out of 5 stars.

Jana Ramic said...

This dish was amazing. I am planning on making it after I move. I may be calling you for help!