Busy Momma Recipe: Chicken with Wild Mushroom & Balsamic Cream Sauce

My friend, Mitzi, made us this delicious Rachael Ray dish for us following Lila's arrival, and after receiving rave reviews from Travis and I, was kind enough to pass along the recipe. It's a great, quick meal for weeknights.

Chicken with Wild Mushroom & Balsamic Cream Sauce

1/2 lb orzo pasta
2 T. EVOO, 2 turns of pan
4 boneless, skinless chicken breasts
2 T. butter
12 cremini or baby portobello mushrooms
12 shitake mushrooms, sliced
12 white mushrooms, sliced
2 lg. cloves garlic, chopped
1 T. thyme leaves & a couple of sprigs, chopped
2 lg. shallots, thinly sliced
2 T. flour
1 1/2 c. chicken stock
1 T. Balsamic vinegar
3 T. heavy cream or half & half
1/4 c. chopped parsley

Heat lg. pot of water to boil. Salt water & add orzo. Cook al dente.

Preheat lg. skillet over med-high heat & add EVOO, 2 turns of pan. Season chicken liberally with salt & pepper, and add to hot skillet. Cook chicken 5-6 min on each side. Remove chicken & cover with foil to keep warm.

Return skillet to heat, turn heat back a bit & add butter. Once butter melts, add shrooms & brown stirring occasionally 4-5 min. Once shrooms are brown, season with salt & pepper then add garlic, thyme & shallots. Cook stirring for about 2 min or 'til shallots are wilted. Sprinkle flour into pan & cook 2 min more. Whisk in stock, balsamic vinegar & cream. Turn heat up to high & simmer about 2 min or until thickened. Slice chicken on an angle. Add parsley & chicken back to skillet to heat up, 1 min.