When I read this recipe, I knew it would be delicious, and it was! DH and I loved it. This recipe is a keeper. It only takes about 30 minutes, but tastes like it has been simmering for hours.
<-- Chicken cooking in the pan
1/2 lb orzo pasta or rice (I used whole grain wild brown rice)
1 lb boneless skinless chicken tenderloins
1/2 lb (1 pkg) white mushrooms
2 shallots, thinly sliced (I left these off)
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups chicken broth
3 Tablespoons heavy cream or half-and-half
1 Tablespoon Balsamic vinegar
2 Tablespoon EVOO
3 garlic cloves, minced
1/2 Tablespoon thyme
Cook the pasta/rice in salt water according to the package directions. Preheat EVOO in skillet over medium heat. Season chicken with salt and pepper. Cook the chicken in the EVOO for about 7 - 10 minutes until cooked. Remove the chicken from the pan and keep warm. In pan, melt butter and cook mushrooms 4 - 5 minutes. Season the mushrooms with salt and pepper. Add shallots, garlic, and thyme to the pan. Cook 2 minutes. Add the flour and cook 1 minute. Whisk in the broth, vinegar, and cream. Bring to a boil. Reduce heat and simmer of medium-low for about 5 minutes, until the sauce thickens. Add the chicken back to the pan. Serve the chicken and sauce over the pasta/rice.
2-3 servings. I served this with sweet rolls and cream corn.
Source: This is a Rachel Ray 30 minute meal!