Chicken And Shiitake Mushrooms In Tomato Sauce

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
6		Boneless skinless chicken breasts
3 1/2 oz	99g	Shiitake mushrooms - stems discarded,
		And large caps halved or quartered
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Red or white wine - (optional)
1		Italian plum tomatoes - (28 oz) - with juices
1 tablespoon	15ml	Chopped fresh Italian plum tomatoes - with juices
1 tablespoon	15ml	Chopped fresh Italian (flat leaf) parsley
1 tablespoon	15ml	Garlic clove - minced or crushed (small)
		Through a press
1		Fresh orange zest strip - (1/2" by 2") - remove with
		A vegetable peeler
2 tablespoons	30ml	Torn or cut up fresh basil - (optional)
		Parmesan Orzo
1 1/2 cups	355ml	Orzo
		Salt - to taste
2 tablespoons	30ml	Parmigianno-Reggiano - or more to taste
1 tablespoon	15ml	Finely- chopped parsley

Recipe Instructions

Heat oil a deep-sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat. Add the chicken smooth-side down. Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side. Half way through cooking add the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitake to a side dish.

Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil.

Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes. Add basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with the Parmesan Orzo.

For the Parmesan Orzo: Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and parsley.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9448) - from the TV FOOD - NETWORK

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