Chicken with Wild Mushroom and Balsamic Cream Sauce

By Foodiewife

This is a Rachael Ray recipe that I have adapted with a few changes- I prefer to serve this dish with wild or brown rice (rather than Orzo). I also like to use tarragon, instead of thyme. Either one works well. I also use only cremini mushrooms, but you can play around with the ones that you like best.

What I like about this dish, is that it's a healthier alernative to using canned condensed cream of mushroom soup.

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www.foodiewife-kitchen.blogspot.com

Ingredients

• Use any combination or only one of:
• Cooked brown or wild rice (or orzo will work)
• 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 or tarragon 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
• Optional: 1/4 cup chopped flat-leaf parsley, a generous handful

Details

Servings 8
Adapted from food.com

Preparation

Step 1

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.

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 rice (or orzo) on dinner plates and top with the sliced chicken and sauce.