Saturday, March 21, 2009

An Ode to Canned Cream of Mushroom Soup- Chicken and Mushrooms with Balsamic Cream Sauce

I can remember-- "back in the day" (before I became aware of not buying processed foods) when I used to stockpile Cream of Mushroom soup. If I needed to make a fast dinner, that was my "go to" (or even cream of chicken soup). A few years ago, Rachael Ray made this dinner and I was forever committed to never buying a can of cream soup again! This recipe has become a favorite "repeat" dinner. I especially love balsamic vinegar and I do love heavy cream. Fortunately, there isn't a LOT of heavy cream in this recipe, so I don't feel super guilty when I eat this.

I've made a few adaptations to this recipe-- instead of orzo, I prefer to make brown rice (cooked in chicken stock) or wild rice. While I love thyme, I very fond of fresh tarragon. Fortunately, I have a LOT of French tarragon growing in my herb garden.

If you are receiving my blog feeds via Feed Burner, just click on the SEE THIS RECIPE ON KEY INGREDIENT. The recipe is printed at the bottom of this post. So, here's how easy this is:

I like to use cremini mushrooms (Rachael Ray uses a combo of shitake, cremini and button decide). I use shallots, fresh garlic, butter, flour, Balsamic Vinegar, Olive Oil, chicken stock and heavy cream-- of course, kosher salt and fresh ground pepper...and boneless, skinless chicken breasts.

While my brown rice was cooking, I browned the chicken (after patting it bone dry and seasoning with S&P):

I cooked the chicken for about 6 minutes on each side...

Plated it, and covered with foil to keep it warm.

In the same skillet, I browned the mushrooms, then the shallots, garlic and fresh tarragon and a little more salt and pepper. The fragrance of the fresh tarragon, to me, is divine.

Then I added the flour, and cooked it for a couple of minutes...

Then the chicken stock and heavy cream gets added... it thickens up in a few minutes.
I had some beautiful summer squash that I cut up and cooked in a little olive oil and butter-- just a little butter! I love Herbs de Provence, so that's what I seasoned them with. I let those saute' while I finished cutting the chicken, on the bias.

To finish the meal, I returned the chicken (and the juice, for more flavor) back into the sauce.

I'd bet that this dish tastes delicious with orzo or even buttered noodles. Tonight, we enjoyed this with brown rice.

For a delicious recipe for Golden Cream of Mushroom soup, click here:

Chicken with Wild Mushroom and Balsamic Cream Sauce

This is a Rachael Ray recipe that I have adapted ...

See Chicken with Wild Mushroom and Balsamic Cream Sauce on Key Ingredient.

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Elyse said...

Mm, this chicken dish looks totally delicious. I love your use of cremini mushrooms. What a great, quick and easy meal! Thanks for sharing!

Donna-FFW said...

Oh, Debby, it looks gorgeous! I am so trying this one. I do like RR recipes, and I love your adaptations! Your chicken looks so unbelievably moist, but with a nice crust!

unconfidentialcook said...

I always need quick dinners, and this looks wonderful even though it's hard to imagine that Ms. EVOO did not use canned cream of mushroom soup. We have chicken upteen times a week, and everyone's happy when I fix it differently. Thanks!

A Feast for the Eyes said...

I have to agree that Rachael Ray's chatter and constant "mmm, mmm, mmm" has gotten on my last nerve. HOWEVER, I feel a need to give her kudos that I have yet to see RR use canned cream soups, cool whip and a lot of other processed foods that will never be found in my grocery cart!

I am aware that many chefs poke fun at her, and feel she is not worthy to be deemed a "foodie". In all fairness, I have to say that RR has made a huge impact on showing "wanna be" folk just how simple it is to stock your pantry with basic staples...and how to take ho-hum chicken dinners into something a little more interesting that tastes pretty darned good.

I have a repertoire of her recipes that are very popular at my dinner table. Her cookbooks... boring. They cannot compare to the beautiful photographs from other FN chefs that grace my bookcase.

There. I just had to share my personal feelings about RR.

Maris said...

Looks professional! Sounds like a great dish, I hope you had leftovers for lunch the next day!

Wyn said...

Hi, long time no talk. LOL. I'm getting BORED. The surgery will not be until June now. Help! LOL.

Recipe looks good.


Wyn said...

Oh no, I just saw your flirty apron contest and tomorrow's the last draw so I'll never be approved fast enough to enter. Darn, and I just finished complaining that I never have enough aprons.! Oh well, thanks for the link, the blog looks interesting and I will join the foody group. :)

Nic said...

I'm trying to remember how I got onto your site (I think I followed a link from MattBites ...).

Anyway, just wanted to tell you that I'm loving what you cook and that I've decided to try this chicken dish for dinner tomorrow. My guy loves anything he can put over rice. I'm mad about anything balsamic. Add mushrooms and cream? oy! It can't be anything but delicious.

I don't think of myself as catty but it sure sounds like I am when I admit that I just never ever could convince myself to make anything by RR. Ever. But I figure I can get away with this one since you modified it! hah

I also have started making bread again and plan on trying your Honey Wheat Bread over the weekend. Smacking bread dough around is so therapeutic.