CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE image

Yield 4 servings

Number Of Ingredients 17

Salt
Pepper
4 cups Brown Rice
2 Tbs Extra Virgin Olive Oil
3-4 boneless, skinless chicken breasts,
2 Tbs butter
12 cremini mushrooms
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
4 large cloves garlic, chopped
Thyme, a few of sprigs
2 large shallots, thinly sliced
2 Tbs flour
1 1/2 cups chicken stock
1 Tbs balsamic vinegar eyeball it
3 tablespoons heavy cream or half-and-half or milk
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

Directions Set rice to cook. Clean & chop mushrooms. 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 parsley and the chicken back to the skillet to heat up, about 1 minute. To serve, pile on top of rice.