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Creamy Mushroom Orzo

 Creamy Mushroom Orzo with Griddled Chicken






*Ingredients:

 


20g dried porcini mushrooms

1 onion, finely chopped

200g chestnut mushrooms, sliced

2 garlic cloves, crushed

200ml chicken or veg stock

200ml reserved mushroom stock

200ml whole milk

260g orzo

40g Parmesan, grated

2 chicken breasts

Parsely


*How to preparation :


1. First, cover the dried porcini mushrooms in boiling water and allow to sit for 5 minutes. Then, drain the mushrooms (save the water) and roughly chop.


2. Heat oil and a knob of butter into a deep pan. Add the chopped onion and mushrooms with a pinch of salt and pepper) and cook until soft and the onions translucent. Then, add in the chopped porcini mushrooms and garlic, cook for a further 2 minutes.

 


3. Next, add in the orzo, chicken stock, reserved mushroom stock and milk and bring to a boil. Cook uncovered, stirring often, until the orzo is al dente and most of the liquid is absorbed.


4. In the meantime, cook the chicken. Coat in oil and a good pinch of salt and pepper. Heat the griddle pan and once hot lay the chicken to cook (4 minutes on each side). Then, finish off in the oven to cook through.


5. Remove from the orzo from the heat and add the parmesan and season if needed.


6. Plate up the orzo, lay on the sliced chicken breast and top with chopped parsley.

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