Ingredients

4 servings

　　Coarse salt

　　1/2 pound orzo pasta

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　4 6-ounce boneless, skinless chicken breast halves

　　Coarse black pepper

　　2 tablespoons unsalted butter

　　12 cremini (baby portobello) mushrooms, sliced

　　12 shiitake mushrooms, stems removed and sliced

　　12 white mushrooms, sliced

　　2 large garlic cloves, chopped

　　1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

　　2 large shallots, thinly sliced

　　2 tablespoons all-purpose flour

　　1 1/2 cups chicken stock or broth

　　1 tablespoon balsamic vinegar (eyeball it)

　　3 tablespoons heavy cream or half-and-half (a couple times around the pan)

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　

Step 1

Heat a large pot of water to a boil. Salt the water and add the orzo. Cook until al dente.

　　

Step 2

Preheat a large nonstick skillet over medium-high heat and add the EVOO. Season the 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.

　　

Step 3

Return the skillet to the heat, reduce the heat a bit, and add the butter. Once the butter melts, add the mushrooms and cook, 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 for 2 minutes more. Whisk in the stock, balsamic vinegar, and 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 with the parsley, about 1 minute.

　　

Step 4

To serve, pile the orzo on dinner plates and top with the sliced chicken and sauce.

　　Rachael Ray 365: No Repeats