Chicken with Mushroom and Balsamic Cream Sauce

 I have to say that I was more than pleasantly surprised by this dish.  It had the most mushrooms I think I have ever purchased at one time and was worth every single fungus!  I loved it!

Ingredients:

• Salt & Pepper
• 8 oz. Orzo Pasta
• 2 Tablespoons Olive Oil
• 4 boneless, skinless Chicken Breasts
• 2 Tablespoons Butter
• 12 Cremini or Baby Portobello Mushrooms, sliced
• 12 Shiitake Mushrooms, stems removed and sliced
• 12 White Mushrooms, sliced
• 3 cloves of Garlic, minced or pressed
• 1 Tablespoon fresh Thyme leaves, chopped
• 2 large Shallots, thinly sliced
• 2 Tablespoons Flour
• 1 ½ Cup Chicken Stock
• 1 Tablespoon Balsamic Vinegar
• 3 Tablespoons Heavy Cream or Half-n-Half
• ¼ Cup chopped Flat Leaf Parsley (Italian Parsley)

Source: www.foodnetwork.com

Preparation:

            First, heat a large pot of salted water to boil and add the Orzo Pasta.  Cook the Pasta until al dente.

            Next, preheat a nonstick skillet over medium-high heat and add the Olive Oil.  Season the Chicken Breasts liberally with Salt and Pepper and add to the preheated skillet.  Cook the Chicken for 5-6 minutes on each side.  Remove the Chicken from the pan and cover with foil to keep warm.

            Return the skillet to the stove and reduce the heat to medium.  Add the Butter and melt.  Once the Butter is melted, add the ‘Shrooms and brown, stirring occasionally for 4-5 minutes.  Now season the ‘Shrooms with Salt and Pepper and then add the Garlic, Thyme and Shallots.  Cook, stirring occasionally for around 2 minutes or until the Shallots are wilted.  Sprinkle the flour into the pan, stir, and cook 2 minutes more.  Whisk in the Chicken Stock, Balsamic Vinegar, and Cream.  Turn the heat to high and simmer for 2 minutes, or until the sauce is thickened.

                 

                        So good!  Any chance to use Orzo and I'm down.  Hopefully you enjoy this as much as I did!  P.S. - another freezer ready dish. :)

The Much Requested Zuppa Tuscana

This is hands down my most favorite soup ever and yes I do mean ever!  It may be pessimistic to say, but I do not believe I will ever have any other soup that will make me smile wider than this one.  I’ve tried several variations of this beloved Olive Garden soup, but I feel this is the best and probably the closest approximation to the original recipe.  I guarantee one spoonful and you’ll thank me!

Ingredients:

• 1 Pound Ground Italian Sausage
• 1 ½ Teaspoon Crushed Red Pepper Flakes
• 1 Large White Onion, diced
• 4 Tablespoons Bacon Pieces
• 2 Teaspoons Garlic, finely minced or pressed
• 10 Cups of Water
• 5 Chicken Bouillon Cubes*
• 1 Cup Heavy Cream
• 3 Large Russet Potatoes, diced
• ¼ - ½ Bunch of Kale, torn into smaller pieces (about 1-2 inches)

Source: www.tuscanrecipes.com  - Thank you Lourdes Flores!

Preparations:

            In a large pot, sauté the Sausage and Crushed Red Pepper.  Once cooked, drain the excess the fat, remove to a plate and refrigerate while you prepare the other ingredients.  

            In the same large pot, sauté the Onions, Bacon, and Garlic for about 15 minutes – just until the Onions are soft.

            Mix together the Chicken Bouillon and Water.  *I prefer to use a bouillon paste, specifically “Better than Bouillon.”  They make several different kinds, beef, chicken etc.  I liken it to liquid gold and highly recommend you try it.  I think it gives a much richer, robust flavor overall.  If you do decide to go this route – I usually heat 2 cups of water to boiling in the microwave and add 2 Tablespoons of the Better than Bouillon to the hot water and stir to combine.

            Add the Water and Bouillon to the pot with the Onions, Bacon and Garlic.  Bring this to a boil and add the Potatoes.  Cook until soft, just about ½ an hour.

Once cooked, add the Heavy Cream to the pot and cook until thoroughly heated.  Now add back in the Sausage and stir to combine. Add the Kale just before serving and stir.

If you don’t fall in love with this soup and offer homage to the soup Gods, just stop reading this blog now.  There will be nothing else that I can offer you and that just makes me sad, sad, sad.  But then I think about this soup and I’m over it!