Chicken with Mushroom & Balsamic Cream Sauce

recipe adapted from Rachel Ray

Pasta:

Salt

1/2 pound orzo pasta

Chicken:

2 tablespoons LunaOlivo Garlic Mushroom Oil, 2 turns of the pan

4 boneless, skinless chicken breasts, 6 ounces

1/4 teaspoon

salt & pepper to taste

Mushrooms:

2 tablespoons butter

10 oz cremini or baby portobello mushrooms, sliced (about 1 1/2 cups)

10 oz white mushrooms, sliced (about 1 1/2 cups)

2 large cloves garlic, chopped

1 tablespoon thyme leaves, a couple of sprigs, chopped

1/2 medium onion, thinly sliced

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 1/2 tablespoon LunOlivo Modena Balsamic

3 tablespoons heavy cream or half-and-half

1/4 cup chopped flat-leaf parsley for garnish

1/4 cup crumbled cooked bacon for garnish (optional)

Prepare the pasta by heating a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Prepare the mushrooms by preheating a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt, pepper garlic powder. 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 2-5 minutes or until thickened.

To serve, pile orzo on dinner plates and top with top with a chicken breast and sauce. Garnish with chopped parsley and crumbled bacon (if using.)