Chicken Breasts with Creamy Balsamic Mushrooms
Roasted Broccoli & Orzo
Cooking time
35 minutes
Servings
4
Calories
610 /serving
It’s creamy yet it’s also tangy—that’s how you’ll capture their hearts with this sensational supper. No one at the table can resist the sauce, built around sautéed mushrooms that get a boost of balsamic vinegar tamed with a good dose of cream, demi-glace and savoury butter. It’s just the right fit for those slices of seared chicken breasts. Roasted broccoli and itty bitty orzo pasta bring the family on side.
We will send you:
- 2 Chicken breasts
- 3 Garlic cloves
- 400g Broccoli florets
- 225g Mushrooms
- 280g Orzo
- 12g Chicken demi-glace
- 30ml Balsamic vinegar
- 120ml Heavy cream
- 25g Grana Padano (contains rennet)
- 27g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Olive oil
Total Fat
23 g
Saturated Fat
12 g
Sodium
770 mg
Total Carb
68 g
Sugars
7 g
Protein
36 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice the mushrooms. Mince the garlic. Place 2 tbsp butter in a small bowl to soften.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until tender. Remove from the oven and add ½ the garlic; toss well. Roast, 4 to 5 min., until fragrant.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of olive oil to prevent sticking. Keep warm.
Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, scraping up any browned bits, 4 to 6 min., until browned. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the vinegar and sauté, 1 to 2 min., until mostly evaporated. Reduce the heat to medium and add the demi-glace, cream and 1 ½ cups water. To the bowl of softened butter, add the remaining spices; stir well. Add to the pan and cook, stirring frequently, 2 to 3 min., until thickened. Add the chicken and cheese; toss well.
Plate your dish
Divide the orzo, broccoli, chicken and sauce between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
