Chicken with Wild Mushroom & Balsamic Cream Sauce

Ingredients:
Salt
1/2 lb. orzo pasta
2T EVOO
4 boneless/skinless chicken breasts*
Freshly ground pepper
2T butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, sliced
12 white mushrooms, sliced
2 large clove of garlics, sliced
1T thyme leaves, chopped
2 large shallots, thinly sliced
2T all purpose flour
1 1/2c chicken stock
1T balsamic vinegar
3T heavy cream or half and half
1/4c chopped flat leaf parsley

Cooking directions:
- Bring a large pot of eater to a boil.  Salt the water and add the orzo pasta.  Cook to al dente.
- Preheat a large nonstick skillet add the EVOO.
- Season the chicken well with salt and pepper, add to the 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 stove, turn the heat down a bit, add the butter.
- Once the butter melts, add the mushrooms and brown, stir occasionally, about 4-5 minutes.  Once brown, season with salt/pepper, then add garlic, thyme and shallots.
- Cook for about 2 minutes or until the shallots are wilted.
- Sprinkle the flour into the pan.  Cook 2 minutes more.
- Whisk the stock, balsamic vinegar and the cream in.  Turn the heat up high and simmer for about 2 minutes or until the sauce thickens.  Slice the chicken at an angle.  Add the parsley and the chicken back to the skillet to heat up.

To serve, place the orzo on dinner plates and top with the sliced chicken and sauce.  Serves 4

* I always use chicken thighs.

~The discovery of a new dish does more for the happiness of mankind than the  discovery of a new star.


Enjoy,
Elizabeth