Ingredients
-
-
1/2
-
2
-
4
-
-
2
-
12
-
12
-
12
-
2
-
1
-
2
-
2
-
1 1/2
-
1
Directions
Chicken With Wild Mushrooms and Balsamic Cream Sauce, This is from Rachael Ray’s 30 minute meals (May take a bit longer!) You might consider doubling the sauce!, Like other reviewers, we thought this was a little bland, which surprised us because we thought all of the ingredients would have added up to a more flavorful sauce We did not modify the recipe other than to serve it over shelled pasta as I realized I was out of orzo I served with roasted spaghetti squash , I made half a recipe and it is great Loved the sauce We will have this one many, many times
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Steps
|
1
Done
|
Heat a Large Pot of Water to a Boil. Salt the Water and Add Orzo Pasta. Cook to Al Dente. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
to Serve, Pile Orzo on Dinner Plates and Top With the Sliced Chicken and Sauce. |
