Pan-Seared Chicken With Porcini-Chestnut Sauce With Steamed Spinach And Orzo
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Orzo Pasta1 tbsp
Olive Oil1
Salt2 cloves
Garlic (minced)1 cup
Shallot (chopped)1 cup
Sherry (dry)1 tsp
Dried Thyme1 cup
Heavy CreamDirections:
1
Cook orzo according to package directions
2
Soak mushrooms in 1 cup hot water for 10 minutes
3
Meanwhile, heat oil in a large skillet over medium-high heat
4
Season chicken with salt and pepper and add to hot pan
5
Sear 2 minutes on each side, until golden brown
6
Remove chicken from skillet and set aside
7
To the same pan, add garlic and shallots and saute 3 minutes, until soft
8
Add sherry and thyme and cook 1 minute
9
Return chicken to pan with the chicken broth and chestnuts
10
Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid
11
Simmer 5 minutes, until chicken is cooked through
12
Remove 2 chicken breast halves and reserve for another meal
13
To the skillet, add heavy cream and simmer 2 minutes
14
Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal
15
Serve spinach on the side