Black Garlic Chicken with wild

Mushroom Cream Sauce

Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 25 Minutes

Cooking Time - 2 Hours

Total Time - 2 Hours 25 Minutes




1/2 pound orzo pasta 

2 tablespoons extra-virgin olive oil, 2 turns of the pan 

4 boneless, skinless chicken breasts, 6 ounces 


2 tablespoons butter 

12 cremini or baby portobello mushrooms, sliced 12 shiitake mushrooms, stems removed and sliced 12 white mushrooms, sliced 

2 large cloves garlic, chopped 

1 tablespoon thyme leaves, a couple of sprigs, chopped 

2 large shallots, thinly sliced 

2 tablespoons all-purpose flour 

1 1/2 cups chicken stock 

1 tablespoon Chef Mitch Black Garlic Sauce & Marinade 

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

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


Cooking Instructions:


Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. 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 the 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, Black Garlic Sauce & Marinade and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce. 



To Order Chef Mitch Maier Black Garlic Products --