Ingredients

Boneless skin-on organic free-range chicken breast

Salt and pepper

Orzo or some other pasta

Shitake mushrooms, rinsed and sliced, stem removed

Portobello mushrooms, rinsed and sliced, stem and gills removed

White button mushrooms, rinsed and sliced

1 can chicken broth, low sodium

1/4 cup dry sherry

Salt and pepper

Sundried Tomato Butter

By Daniel Pliska CEC

Yield 1 lb

12oz European style butter

1/3 cup blanched pureed sundried tomato butter (mixed with the reduced cooking liquid)

1/4 cup fine diced shallots

1tbl cup balsamic vinegar

1tbl cup chopped basil

1/2 Tbl course ground black pepper

1 tsp kosher salt

Puree all ingredients together Roll up in parchment paper and freeze. For the orzo, boil in salted water similar to any pasta until tender. Stuff the butter underneath the chicken skin, season with salt and pepper. Heat up a medium size saute pan; add approximately 2 tbl of vegetable oil. Place chicken skin side down in the pan and brown evenly on both sides. Finish cooking in a 350 F oven, skin side up until it reaches 165F. Take the pan that you seared the chicken in and add all of your sliced mushrooms, and lightly saute. Add your sherry and let reduce by half. Add your chicken broth and orzo pasta and toss together until heated through. Pour off some of the extra broth to use for a sauce.