Chicken with Wild Mushroom and Balsamic Cream Sauce!

Ingredients:

1 salt

1⁄2 lb orzo pasta

2 tbsp extra-virgin olive oil, (2 turns of the pan)

6 oz boneless, skinless boneless, skinless chicken breast

1 black pepper

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, a couple of sprigs, chopped

2 large shallot, thinly sliced

2 tbsp all-purpose flour

1 1⁄2 cup chicken stock

1 tbsp balsamic vinegar, (eyeball it)

3 tbsp heavy cream or half-and-half, (a couple turns of the pan)

1⁄4 cup flat-leaf Italian parsley, chopped, a generous handful Directions: Prep 10 min Cook 20 min Ready 30 min 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, 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 orzo on dinner plates and top with the sliced chicken and sauce.