Chicken With Wild Mushrooms And Balsamic Cream Sauce

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This is from rachael ray's 30 minute meals. (may take a bit longer!) you might consider doubling the sauce!!

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Steps

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Heat a large pot of water to a boil.

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Salt the water and add orzo pasta.

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Cook to al dente.

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Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil.

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Season chicken liberally with salt and pepper and add to the hot skillet.

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Cook the chicken for 5 to 6 minutes on each side.

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Remove the chicken from the pan and cover with foil to keep warm.

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Return the skillet to the heat , turn heat back a bit , and add the butter.

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Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.

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Once the mushrooms are brown season with salt and pepper then add the garlic , thyme and shallots.

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Cook stirring occasionally for about 2 minutes or until the shallots are wilted.

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Sprinkle the flour into the pan and cook 2 minutes more.

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Whisk in the stock , balsamic vinegar and the cream.

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Turn the heat up to high and simmer for about 2 minutes or until thickened.

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Slice the chicken on an angle.

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Add the parsley and the chicken back to the s.

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Ingredients

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salt, orzo pasta, extra virgin olive oil, chicken breasts, pepper, butter, cremini mushrooms, shiitake mushrooms, white mushrooms, garlic cloves, thyme leaves, shallots, all-purpose flour, chicken stock, balsamic vinegar, heavy cream, flat leaf parsley