Creamy Mushroom Chicken

Place mushrooms, onion, garlic, and 2 tsp olive oil in a Suvie pan. Place pan in the top zone of Suvie.

Season chicken breasts generously with kosher salt and pepper and place skin-side up in a second Suvie pan. Place pan in the bottom zone of Suvie. Enter cook settings and cook now or schedule. Bottom Zone: Roast at 325°F for 45 minutes. Top Zone: Roast at 325°F for 45 minutes.

Place 1 cup orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes.

After the cook, remove the chicken breasts from Suvie. Brush 2 tbsp melted butter over the chicken breasts. Return chicken to Suvie.

Drain excess liquid from the mushroom pan. In a medium bowl, whisk the cornstarch and sherry together until combined. Whisk in the chicken stock and heavy whipping cream until incorporated. Pour mixture over the mushrooms and stir. Return pan to Suvie. Input settings and cook now. Bottom Zone: Roast at 425°F for 5 minutes. Top Zone: Roast at 450°F for 10 minutes.

Remove pans from Suvie. Transfer orzo to a large serving bowl with the mushrooms and season to taste with salt and pepper. Let chicken rest 4 minutes, then cut into pieces and divide between plates. Garnish with parsley and serve.