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 mushrooms...you 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: