Creamy Mushroom Chicken

Updated at: Wed, 16 Aug 2023 23:58:12 GMT

Step 1

Add mushrooms, onion, and garlic to a Suvie pan. Toss with 2 tsp olive oil and broil in the upper left zone for 10 minutes. Do not fill reservoir before broiling.

Step 2

Meanwhile, season the chicken breast generously with salt and pepper. Place chicken breast in a vacuum seal bag, add 2 tbsp olive oil to the bag making sure chicken breasts are coated. Vacuum seal the chicken (here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan, cover with water and load into upper right cooking zone.

Step 3

Pour orzo and 2 tsp salt into starch pan and load into starch zone. When the broil is complete, leave the mushroom pan in the vegetable zone.

Step 4

Fill reservoir, enter cook settings and cook now or schedule.

Step 5

Protein 155˚F, 1 hour

Step 6

After the cook, remove the chicken breasts from Suvie.

Step 7

Drain water from the pan and any liquid from the vacuum-sealed bag. Pat the chicken and pan dry with paper towels. Return chicken skin-side up to Suvie pan. Brush 2 tbsp melted butter over the chicken breasts. Return chicken breast pan to upper right zone.

Step 8

Drain excess liquid from the mushroom pan. In a medium bow,l whisk the cornstarch and sherry together until combined. Add in the chicken stock and heavy whipping cream and whisk to incorporate. Pour mixture over the mushrooms and stir. Return pan to upper left zone of Suvie. Broil mushrooms and chicken for 10 minutes, making sure to rotate the chicken pan and stir the mushroom pan halfway through the broil. Remove the mushroom pan when the sauce thickens. If you prefer your chicken skin crispier, return for a second 10-minute broil, but be careful it doesn’t burn.

Step 9

After the broil, pour the orzo into a large serving bowl, add the mushroom sauce over the orzo. Top with chicken breasts and chopped parsley and serve.

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