Chicken with Wild Mushroom and Balsamic Cream Sauce

Julie and John gave Jason and I orzo pasta for one of their wedding gifts.  At first glance I didn't know what it was, I had to ask.  I was really excited when I found this recipe on foodnetwork.com and used it!  Also, I love mushrooms and balsamic vinegar.  The recipe was created by Rachel Ray.  The recipe below makes 4 servings.  It was fantastic!  This is something you all should try!

Ingredients:

Salt and pepper

2 Tbsp olive oil

4 boneless, skinless chicken breasts, 6 ounces

2 Tbsp butter

12 cremini or baby portobello mushrooms, sliced

12 shiitake mushrooms, stems removed and sliced

12 white mushrooms, sliced

2 large garlic cloves, chopped

1 Tbsp thyme leaves, chopped

2 large shallots

2 Tbsp all-purpose flour

1 1/2 cup chicken stock

1 Tbsp balsamic vinegar

2 Tbsp heavy whipping cream

1/4 cup chopped parsley

Directions:

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 olive oil, 2 turns of pan.  Season chicken liberally with salt and pepper and add to hot skillet.  Cook the chicken for 5-6 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 4-5 minutes.  Once the mushrooms are brown season with salt and pepper and then add garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes until shallots are wilted.  Sprinkle the flour into the pan and cook 2 minutes more.  Whisk in the stock, vinegar, and the cream.  Turn up the heat to high and simmer for about 2 minutes or until thickened.  Slice the chicken on an angle.  Add parsley and the chicken back to the skillet to heat up, about 1 minute.

Jason and Beth's Rating: 8/10

Nutrition:

495 calories

21g fat (8g saturated)

85mg cholesterol

730mg sodium

50g carbohydrates

3g fiber

2g sugar

30g protein