Chicken and Herbs with Carrot Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. garlic cloves
2. medium carrots, peeled and cut into 1-inch pieces
3. Tbs. extra-virgin olive oil
4. oz. orso
5. cups low-sodium chicken broth
6. 1/4 tsp. salt plus additional to taste
7. Tbs. minced fresh thyme
8. tsp. ground coriander
9. Pinch freshly ground black pepper plus additional to taste
10. boneless, skinless chicken breasts (about 1 lb.) cut crosswise into 1/2-inch-thick chunks
11. ⅓ cup dry white wine
12. tbs. minced fresh Italian parsley
13. Finely chop garlic in a food processor. Add carrots and pulse into 1/4 to 1/2-inch pieces.
14. Heat 1 Tbs. olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and stir to blend. Pour in 2 3/4 cups broth and 1/4 tsp. salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.
15. Meanwhile, season chicken pieces with thyme, coriander and a pinch each salt and black pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wine and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.
16. Season orzo with salt and black pepper to taste. Spoon pan juices over chicken; serve with orzo.
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