Chicken with Wild Mushroom and Balsamic Cream Sauce

Coarse Salt
Coarse Pepper
1/2 lb orzo pasta
2 T Extra-virgin olive oil
4 (6 oz) chicken breast halves
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large pot of water to a boil. Salt water and add orzo.  Cook until al dente.

Preheat large skillet over medium-high heat and add the olive oil.  Season chicken liberally with salt and pepper and add to hot skillet. Cook chicken for 5-6 minutes on each side.  Remove the chicken from the pan and cover with foil.

Return skillet to heat, reduce heat a bit and add butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.

Slice chicken on an angle and add back to skillet to heat up with the parsley, about 1 minute.  Serve chicken and sauce over pasta.

A Rachael Ray recipe

Calories         312
Total Fat       15.2
Total Carbs   20.8
Protein          24