Chicken With Wild Mushrooms and Balsamic Cream Sauce

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!

Ingredients Nutrition

Directions

  1. Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  2. 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. 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. 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. 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. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Most Helpful

4 5

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.

4 5

5 5

I made half a recipe and it is great. Loved the sauce. We will have this one many, many times.