May 18 2010
1/2 pound orzo pasta $0.49
2 tablespoons olive oil $0.36
4 boneless, skinless chicken breasts $13.20
2 tablespoons butter $0.12
12 cremini mushrooms, sliced $1.99
12 shiitake mushrooms, stems removed and sliced $2.15
12 button mushrooms, sliced $1.07
2 cloves garlic, chopped $0.02
2 sprigs thyme, chopped $0.07
2 large shallots, thinly sliced $0.50
2 tablespoons all-purpose flour $0.04
1 1/2 cups chicken stock $1.50
1 tablespoon balsamic vinegar $0.28
3 tablespoons heavy cream $0.67
1/4 cup chopped flat-leaf parsley $0.27
Salt and pepper $0.02
Total Cost $22.75
1.) Bring a large pot of salted water to a boil. Then add the orzo pasta and cook to al dente.
2.) Preheat a large skillet over medium-high heat and add olive oil. Season chicken liberally with salt and pepper and place in the hot skillet. Cook the chicken for 5 to 6 minutes each side. When finished, remove from skillet and cover with aluminum foil to keep warm.
3.) With the skillet still on the burner, turn the heat down to medium and add butter. Once the butter has melted, add all of the mushrooms and brown, stirring occasionally, for about 4 to 5 minutes.
4.) Once the mushrooms are brown, season with salt and pepper and add the garlic, thyme, and shallots. Cook, stirring occasionally, for about two minutes or until the shallots have wilted.
5.) Sprinkle the flour in the pan and cook for two more minutes. Then whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for two minutes until it has thickened.
6.) Slice the chicken on an angle. Add the parsley and the chicken back to the skillet and turn up heat once again, for about one minute. When finished, pile the chicken and the sauce onto the orzo.
7.) Serve and enjoy!