Chicken With Wild Mushrooms and Balsamic Cream Sauce

Chicken With Wild Mushrooms and Balsamic Cream Sauce created by diner524

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

Ready In:



  • Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  • 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.
  • 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.
  • To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
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"This is from Rachael Ray's 30 minute meals. (May take a bit longer!) You might consider doubling the sauce!"

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  1. Dr. Jenny
    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.
  2. adopt a greyhound
    I made half a recipe and it is great. Loved the sauce. We will have this one many, many times.
  3. HelenG
    This was good. I followed it pretty much. I use 1 t. dried thyme, 1/2 c. red wine, 3 T. balsamic, and 1/2 cup chicken broth. I let it reduce by about 1/2 then added the cream and thickened it. I served it w/ lemon rice pilaf #375257 . Very nice! Thanks for posting it!
  4. Erindipity
    This was a good recipe, but didn't knock our socks off. I really thought the taste would be stronger, but it was actually very mild. I served over mashed potatoes. I could only get baby baby portabello mushrooms so I just used those.
  5. Sauce Lover
    We thought this was just O.K. I didn't serve it with pasta, made wild rice instead. Probably won't make again. Sorry......

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