Chicken w/ Mushroom-Balsamic Cream Sauce

Name: Chicken w/ Mushroom-Balsamic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
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

4 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 01:09:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories642.2 kcal (32%)

Total Fat26.2 g (37%)

Carbs50.8 g (20%)

Sugars9.8 g (11%)

Protein52.3 g (105%)

Sodium596.9 mg (30%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

salt

0.5 poundorzo pasta

2 tablespoonsextra-virgin olive oil

2 turns of the pan

4 x 6 ounceschicken breasts

boneless skinless

pepper

2 tablespoonsbutter

12cremini mushrooms

or baby portobello, sliced

12shiitake mushrooms

stems removed and sliced

12white mushrooms

sliced

2 clovesgarlic

large, chopped

1 tablespoonthyme leaves

a couple of sprigs, chopped

2shallots

large, thinly sliced

2 tablespoonsall-purpose flour

1 ½ cupschicken stock

1 tablespoonbalsamic vinegar

eyeball it

3 tablespoonsheavy cream

or half-and-half, a couple turns of the pan

¼ cupflat-leaf parsley

chopped, a generous

Instructions

Step 1

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Step 2

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.

Step 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. 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.

Step 4

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.