Cook the orzo pasta or whatever grain you choose to make according to package instructions.

Preheat a skillet or stove-top griddle over medium-high heat and add vegetable oil to coat pan/griddle. (Another option is to bake the chicken). Pound the chicken breasts to an even thickness. I do this by placing them one by one in a large ziploc and use my fist to pound them evenly or just buy thin cutlets instead of breasts. Season chicken liberally with salt and pepper on both sides. Cook the chicken for about 4-5 minutes on each side depending on thickness. Place cooked chicken in large sheet of foil and wrap tight to keep warm while you prepare the sauce. You can put the oven on low and keep it warmly wrapped in the foil - which is great make-ahead step if you're serving it for a dinner party.

Use the same skillet (or a new skillet if you've used a griddle) and add the butter directly to it after removing the chicken. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.

As soon as the mushroom brown, season with salt and pepper then add the garlic, thyme and shallots. Cook for another 2-3 minutes as the shallots soften.

Sprinkle the flour into the pan and cook for an additional 2 minutes. (You're making a roux. The texture should get pasty.)

Whisk in the stock, balsamic vinegar and the cream. Turn the heat to high and simmer for about 4-5 minutes as the sauce thickens. Be patient. It will thicken. Taste the sauce and add more salt and pepper if needed.

When you're ready to serve, slice your chicken on an angle to create strips. Plate the orzo, top with mushroom sauce, add your chicken, more sauce and finally sprinkle with parsley.

Serve with a simple side salad.