Chicken Portobello
Fantastic chicken Portobello mushroom entrée on a bed of orzo pasta cooked in two different flavored stocks, chicken and beef.
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Ingredients
Demi Glaze
- 3 Portobello mushrooms, cleaned and chopped...[$3.00]
- 3 tbsp. olive oil, divided...[$0.27]
- 10 cloves garlic, crushed and divided...[$1.00]
- 3 cups beef broth, ...[$2.64]
- 3 cups chicken broth, divided...[$1.05]
- 3 tbsp. cornstarch, ...[$0.09]
- 2 tsp. fresh rosemary, ...[$0.08]
- ½ tsp fresh thyme, ...[$0.15]
- ¼ tsp. black pepper, ...[$0.23]
Orzo Pasta
- 1 lb. orzo pasta, ...[$1.00]
- 1 cup sweet green pepper, diced...[$0.75]
- ½ stick butter, ...[$0.50]
- 4 cups fresh spinach, ...[$3.50]
Chicken Portobello
- 4 chicken breasts, ...[$4.00]
- 1-2 tbsp. whole grain mustard, ...[$0.24]
Instructions
Demi Glaze
- Heat 1 tbsp. olive oil in medium saucepan on low to medium heat.
- Crush or mince 6 cloves garlic and toss in saucepan along with chopped mushrooms. Cook for 10 minutes slowly to sweat garlic and bite size cut mushrooms.
- Whisk in 3 cups beef broth, 2 cups chicken broth, cornstarch, rosemary, thyme, and pepper. Simmer for 45-60 minutes and until liquid reduces to about half. Remove from heat and cover it.
Orzo Pasta
- Boil orzo pasta until al dente (slightly tough). Drain and set aside.
- In a stock pot, heat 1 tbsp. olive oil and bell pepper for 1-2 minutes.
- Add drained cooked pasta, 1 cup chicken broth, ½ stick butter, salt and black pepper. Cook for 10 minutes over medium heat.
- Stir in fresh cut spinach.
- Rub mustard over each side of pounded chicken breast and drizzle on some oil. Grill for 4-5 minutes on each side or until done.
- Plate orzo pasta and chicken breast topping with mushroom demi glaze.
Nutrition
Calories: 991kcalCarbohydrates: 105gProtein: 69gFat: 32gSaturated Fat: 11gCholesterol: 175mgSodium: 1760mgPotassium: 1849mgFiber: 7gSugar: 6gVitamin A: 4472IUVitamin C: 74mgCalcium: 114mgIron: 5mg