Thursday, November 08, 2007

Chicken and Mushrooms with Balsamic Cream Sauce

I got this recipe for Chicken and Mushrooms with Balsamic Cream Sauce from a girl on a cooking board I frequent. It looked (and sounded) so yummy yet so simple:

It couldn't have been easier to make and SP was a huge fan. He said anything I want to make in the future that involves orzo and a cream sauce is OK in his book.

I served some sauteed spinach on the side. For some reason it was very bitter. It was spinach we got from my parent's veggie box, but I don't see why that would matter.

Chicken with Wild Mushroom and Balsamic Cream Sauce
As seen on Erin's Eats, adapted from Rachael Ray

1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound boneless skinless chicken tenderloins
2 tablespoons butter
1 package of white mushrooms, chopped
3 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan

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 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.
Pin It!


  1. Looks tasty! I'm so glad you liked it!

  2. That looks so good! I love chicken & mushroom anything but with the orzo and spinach it looks so good!

  3. Erin - Thank you so much for posting the recipe! My husband had seconds, it was that good. :)

    Katie - It's such a simple recipe, too. We are huge chicken and mushrooms fans so this was a perfect recipe. It's definitely going in our "favorites" pile.

  4. too bad fiance hates balsamic! but that looks very very yummy!

  5. daphne - That's a shame! I used white balsamic because we ran out of the regular stuff and you really couldn't taste an overpowering balsamic flavor. Maybe that would work?

  6. This looks so good. Thanks for sharing!


I've been told there are issues with comments going through. After you comment, you should see the following message: "Your comment has been saved and will be visible after blog owner approval." If you don't see a message it means the comment didn't go through. Please try commenting again! I'm sorry!