Friday 18 March 2016

Chicken with Wild Mushroom and Balsamic Cream Sauce!


Ingredients:

1 salt
12 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
12 cup chicken stock
1 tbsp balsamic vinegar, (eyeball it)
3 tbsp heavy cream or half-and-half, (a couple turns of the pan)
14 cup flat-leaf Italian parsley, chopped, a generous handful


Directions:

  • Prep 10 min
  • Cook 20 min
  • Ready 30 min
  1. Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  2. 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.
  3. 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.
  4. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

No comments:

 

ADVERTISE WITH US

AFRICAN FASHION

PLACE YOUR ADS HERE!