Chicken with Wild Mushroom and Balsamic Cream Sauce

4 servings of Rice Pilaf
1 tablespoon extra-virgin olive oil,
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter/margin
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 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 low-sodium chicken stock
1 tablespoon balsamic vinegar
2.5 tablespoons heavy cream or half-and-half, 1/4 cup chopped flat-leaf parsley

Cook rice by instructions on box

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

Season chicken liberally with 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 rice on dinner plates and top with the sliced chicken and sauce.


Number of Servings: 4

Recipe submitted by SparkPeople user JUPITERZ.