Chicken Fricassee with Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cream is added to the vegetable mixture at the end to create a rich-tasting sauce that is soaked up by the orzo. Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons butter or stick margarine |
3/4 cup chopped green onions |
1/2 cup diced carrot |
1/2 cup diced ham |
2 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1/2 cup chardonnay or other dry white wine |
1/3 cup whipping cream |
3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta) |
1/4 cup chopped fresh parsley |
parsley sprigs (optional) |
Directions:
1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
2. Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley. Garnish with parsley sprigs, if desired.
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