chicken and mushroom imperial

How To Make chicken and mushroom imperial

• Step 1
  Bring one quart of water to a boil and pour over the mushrooms to reconstitute - cover and leave for 30-45 minutes. (It is important to let the mushrooms stay in the water at LEAST 30 minutes.) Meanwhile, cook bacon, drain, and chop it up.
• Step 2
  Drain and chop mushrooms, RESERVING ALL THE STOCK FROM THE MUSHROOMS - and use the brown mushroom water to cook the orzo. Add more water if necessary and take this opportunity to add salt to the water.
• Step 3
  While the orzo cooks, saute' the onion and the cooked, chopped bacon together until the onion is soft, 3-5 mins. Remove from the pan, add 1 Tbls. oil, if necessary, and add the chicken over medium heat until just cooked through (don't overcook). Set aside until the orzo is done.
• Step 4
  Drain the pasta, RESERVING THE JUICE, ONCE AGAIN - return the onion & bacon and the chicken to the frypan, on medium heat. Add chopped mushrooms, thyme, sage, cream, and 1/2 cup of the mushroom starchy water. Stir until you get a creamy consistency...if it starts to get too thick, add more of the mushroom water for a sauce-like texture.
• Step 5
  To serve: Place a bed of orzo in the middle of the plate, add one or more pieces of the chicken, and spoon mushroom sauce over the top. Enjoy!
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