Low-Fat Chicken and Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A simple meal. Ingredients:
1 cup orzo |
4 tbsp extra-virgin olive oil, divided |
1 1/4 lb skinless boneless chicken breasts |
1 black pepper |
1 cup cremini mushrooms, sliced |
1 cup shiitake mushrooms, stems removed and sliced |
1 cup white mushrooms, sliced |
2 cloves garlic, chopped |
1 tablespoon thyme leaves, a couple of sprigs, chopped |
1 cup shallots, thinly sliced |
2 tablespoons all-purpose flour |
1 1/2 cups chicken stock |
1 tbsp balsamic vinegar |
3 tbsp fat free half-and-half |
1/4 cup flat-leaf parsley, chopped |
Directions:
1. Heat a large pot of water to a boil. Add orzo pasta. Cook to al dente.
2. Preheat a large nonstick skillet over medium-high heat and add 2 tbsp extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with 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.
3. #Return the skillet to the heat, turn heat back a bit, and add the remaining 2 tbsp olive oil. Add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with 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.
4. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
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