DeziGal

Salt

1/2 pound pasta (penne, farfalle, orzo whatever floats your boat)

2 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breast

Pepper

2 tablespoons butter

3 dozen mushrooms sliced - combo of button, shitake, and baby portobello - if not all three at least two

2 large cloves garlic, chopped

1 tablespoon thyme leaves (few sprigs), chopped

2 large shallots, thinly sliced

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 tablespoon balsamic vinegar

3 tablespoons heavy cream or half-and-half, a couple turns of the pan

1/4 cup chopped flat-leaf parsley, a generous handful

Cook pasta al dente.

Heat EVOO in large nonstick skillet over medium-high heat. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice chicken. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile pasta on plate and top with chicken and sauce.

Delish!!