-
1
Heat oil in a deep sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat.
-
2
Add the chicken smooth side down.
-
3
Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side.
-
4
Half way through cooking add the shiitakes; lightly brown on both sides.
-
5
Sprinkle with salt and pepper; remove chicken and shiitakes to a side dish.
-
6
Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes.
-
7
Add the tomatoes, parsley, garlic and orange zest.
-
8
Heat to boiling; stirring to combine ingredients.
-
9
Return the chicken, shiitake and any juices on plate to the skillet.
-
10
Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through.
-
11
Transfer the chicken to a heated platter; cover with foil.
-
12
Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes.
-
13
Add basil, if using.
-
14
Season sauce to taste with salt and pepper.
-
15
Garnish with basil and serve with Parmesan Orzo (recipe to follow).
-
16
Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking.
-
17
When the water returns to a boil, uncover and boil until tender, about 15 minutes.
-
18
Toss with the cheese and parsley.
