Remember when I outed myself as a Rachael Ray fan? Nowadays, I find most of her recipes by accident as I search the Food Network website for ideas. I happened upon this recipe for Chicken with Wild Mushrooms and Balsamic Cream Sauce and both Corey and I found it so delicious, we made it twice in a three-day period. It’s rich without being too fatty, creamy without being too heavy. Plus, it embodies everything I love about a good RR recipe: it’s easy, it’s fast, and it’s adaptable to whatever ingredients you have in your fridge and pantry. That last part is especially important for me, as I always seem to be missing one or two key ingredients.
The first night I made this, we had it over rice and it tasted like a delicious, creamy casserole. The second time around, we had it over mashed potatoes and it tasted decidedly Thanksgiving-ish. Both meals were super fast since I used precooked chicken (leftover from a store-bought rotisserie) instead of starting with raw meat. 15 minute meal, Rachael…can you beat that?
Chicken with Mushrooms and Balsamic Cream Sauce
adapted from Rachael Ray
serves 2
8 oz sliced mushrooms
1 small onion, diced
1 tbsp butter
1/2 tsp dried thyme
salt and pepper, to taste
1 clove garlic, minced
1 tbsp balsamic vinegar
2 tbsp half & half
1 tbsp flour
3/4 c chicken stock
8 oz cooked chicken, chopped into bite-sized pieces
Heat the butter in a large skillet set to medium heat. Add the onion and saute for 3 to 4 minutes, then add the sliced mushrooms. As the mushrooms begin to brown and release liquid, add the thyme and salt and pepper to taste.
When the mushrooms are golden brown, add the garlic and saute 1 minute more. Add the flour, stirring to coat the vegetables, and cook for 1 minute. Add the chicken stock, using a wood spoon or spatula to scrape any brown bits off the bottom of the pan. Whisk in the balsamic vinegar and half and half. Bring the sauce to a low simmer and add the chopped chicken. Cook until chicken is heated through and sauce is slightly thick, 3 to 4 minutes more. Serve over rice, mashed potatoes or couscous.
Did you find it better with the rice or potatoes?
Chelsea, that’s a tough decision. I happened to have leftover mashed potatoes which is why I used them … I might not have thought about it otherwise. Both were really good, they just had different consistencies.
this sounds like a great recipe…i’ve always really enjoyed RR and all of her stuff! I bet I’d like the rice option better…for some reason I just like how fluffy the rice gets and when you put some sauce on it…YUM!