Pan-seared chicken with porcini-chestnut sauce with steamed spinach and orzo

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Ingredients

  • 1kg orzo pasta
  • 30g dried porcini mushrooms
  • 1 tbsp olive oil
  • 6 boneless, skinless chicken breast halves
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 30g chopped shallots
  • 125ml dry sherry
  • 1 tsp dried thyme
  • 250ml reduced-sodium chicken stock
  • 175g chopped tinned or bottled shelled chestnuts
  • 125ml double cream
  • 350g spinach, cleaned, steamed in the microwave

Use imperial measurements

Method

How to make Pan-seared chicken with porcini-chestnut sauce with steamed spinach and orzo

1) Soak the mushrooms in a cup of hot water for 10 minutes. Meanwhile, heat the oil in a large frying pan over a medium-high heat.

2) Season the chicken with salt and pepper and add to the hot pan. Sear for 2 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.

3) To the same pan, add the garlic and shallots and saute for 3 minutes, until soft. Add the sherry and thyme and cook for another minute.

4) Return the chicken to the pan with the chicken stock and the chestnuts. Drain the mushrooms through a paper towel-lined sieve. Add the mushrooms to the pan with the strained soaking liquid. Simmer for 5 minutes, or until the chicken is cooked through.

5) Meanwhile, cook the orzo pasta according to the directions on the packet.

6) Remove two of the chicken breasts and reserve for another meal. Add the double cream to the pan and simmer for 2 minutes.

7) Strain the pasta. Serve the chicken and porcini-chestnut sauce over the orzo pasta, with the steamed spinach on the side.

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