Mushroom, Asparagus, Chicken Sauté with Rice Pilaf
"Serves 4-6..."
INGREDIENTS
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For the Rice Pilaf:
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2 tablespoons butter
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1/2 cup orzo or broken spaghetti
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Salt and pepper
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1 1/2 cups long-grain white rice
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3 1/2 cups chicken stock/poaching liquid
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1/3 cup toasted pine nuts
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For the Sauté:
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1 tablespoon olive oil
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3 tablespoons butter
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1 pound mixed mushrooms, such as hen of the woods or maitake, crimini and shitake (whatever looks great at the market), stemmed and sliced
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Salt and pepper
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2 tablespoons thyme, chopped
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1 bundle asparagus, ends trimmed, thinly sliced on bias
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4 shallots, chopped
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4 cloves garlic, chopped
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3 tablespoons flour
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1/2 cup Marsala or dry sherry
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2 1/2 cups poaching liquid/chicken stock
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2 to 3 cups cooked poached, pulled chicken or pulled rotisserie chicken
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1/4 cup chopped flat-leaf parsley
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Juice of 1/2 lemon
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