In my quest to get us to eat more vegetables, I used more carrot and added a diced green pepper. I also left out the ham, more or less by accident. It turned out just fine.
4 4-oz skinned, boned chicken breast halves
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter or stick magarine
3/4 c chopped green onions
1/2 c diced carrots
1/2 c diced ham
2 garlic cloves, minced
1 c fat-free, low-sodium chicken broth
1/2 c Chardonnay or dry white wine
1/3 c whipping cream
3 c hot cooked orzo (the printed recipe claims this is 1 1/2 c uncooked, but my 1 c uncooked turned into about four cups cooked, so YMMV)
1/4 c chopped fresh parsley, plus sprigs for garnish
- Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes per side or until browned. Remove chicken from pan.
- Add green onions, carrots, ham, and garlic to pan. Sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping pan to loosen browned bits (am I the only person who never GETS browned bits when using a nonstick pan?).
- Return chicken to pan and bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan and keep warm.
- Add whipping cream; cook, covered, over medium heat, 8 minutes.
- To serve, spoon 3/4 c orzo onto plates; top each with a chicken piece, some of the sauce, and chopped parsley.
Melton, Jill. "Putting Cream in its Place." Cooking Light. April 2000. 123.
| Top |
Except where noted, all material on this site is © 2000 Rebecca J. Stevenson