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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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.
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