Chicken With Wild Mushroom And Balsamic Cream Sauce
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1
Salt450 g
Orzo Pasta1
Pepper2 tbsps
Butter12
Creminis2 large
Garlic (cloves, chopped)2 large
Shallot (thinly sliced)2 tbsps
All-Purpose Flour1.5 cups
Chicken Stock3 tbsps
Heavy CreamDirections:
1
Heat a large pot of water to a boil
2
Salt the water and add orzo pasta
3
Cook to al dente
4
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan
5
Season chicken liberally with salt and pepper and add to the hot skillet
6
Cook the chicken for 5 to 6 minutes on each side
7
Remove the chicken from the pan and cover with foil to keep warm
8
Return the skillet to the heat, turn heat back a bit, and add the butter
9
Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes
10
Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots
11
Cook stirring occasionally for about 2 minutes or until the shallots are wilted
12
Sprinkle the flour into the pan and cook 2 minutes more
13
Whisk in the stock, balsamic vinegar and the cream
14
Turn the heat up to high and simmer for about 2 minutes or until thickened
15
Slice the chicken on an angle
16
Add the parsley and the chicken back to the skillet to heat up, about 1 minute
17
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce