Chicken and Mushroom Imperial
2 largeboneless, skinless chicken breasts, cut into thirds
1 pkgdried, wild mushrooms
1 pkgorzo pasta
1 mediumonion, chopped
2 Tbspfresh thyme, chopped (one palmful-or 1tsp. dried)
2 Tbspfresh sage, chopped (one palmful-or 1tsp. dried)
1 tspsalt & pepper or to taste
1/2 cheavy cream (substitute sour cream, if you wish)
How to Make Chicken and Mushroom Imperial
- 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.
- 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.
- 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.
- 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.
- 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!