Thursday, November 5, 2009

Chicken with Wild Mushroom and Balsamic Cream Sauce

I made my sisters favorite meal for dinner tonight. It's Chicken with Wild Mushroom and Balsamic Cream Sauce. I adapted this from Rachael Ray's recipe. My sister frequently begs me to make this dish for her. It's pretty good. I am usually not a big fan of Rachael's recipes, but she did good on this one.

It's basically a cream sauce that is made with mushrooms, balsamic vinegar, cream, etc. I always serve it with linguini and a salad on the side.

Chicken with Wild Mushroom and Balsamic Cream Sauce
(adapted from Rachael Ray)
3 chicken breasts
3 TBL olive oil
2 12 oz containers of mushrooms
2 shallots
3 garlic cloves
3 TBL butter
3 TBL flour
2 TBL of fresh thyme leaves
2 cups of chicken broth (1 can)
1 cup of milk
2 TBL balsamic vinegar
1/4 cup of heavy cream
pinch red pepper flakes
salt and pepper
3/4 cup shredded parmesean cheese
2 TBL fresh parsley, minced
- Clean, and slice the mushrooms. Remove the stems.
- Thinly slice the shallots and mince the garlic
- Heat oil in a skillet over medium high. Season chicken breasts with salt and pepper. Saute in the pan until cooked through. Remove from pan
- Add butter to the pan. Allow to melt and then add the mushrooms.
- Cook the mushrooms for about 3-4 minutes until cooked down and tender.
- Add the shallots and garlic and cook until shallots are translucent and tender.
- Add the red pepper flakes, thyme leaves and flour and stir for 30 seconds until flour soaks up the juices in the pan.
- Slowly add the chicken stock and incorporate. It will thicken because of the flour.
- Add the milk and simmer for 5 minutes.
- Add the balsamic vinegar and cream and combine well.
- Slice the chicken and add to the sauce. Allow to continue cooking for 5 minutes
- Add the parsley and parmesean cheese. Stir until melted and remove from heat.
- Serve over linguini or any other pasta that you have on hand.

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