Chicken With Wild Mushroom And Balsamic Cream Sauce

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. 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 down 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 orzo on dinner plates and top with the sliced chicken and sauce.