Cookbook

Chicken Orzo

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Ingredients

  • 10 oz cherry tomatoes, 2 cups, cut in 4
  • 12 olives, coarsely chopped, kalamata
  • 1/4 cup persil, hache
  • 2 Tbsp capres
  • 2 Tbsp vinaigre , de vin rouge
  • 2 tsp huile d'olive
  • 1 1/2 tsp basilique, seche
  • 1 lb poitrine de poulet
  • 14 oz bouillon de poulet
  • 1 cup orzo
  • 2 oz feta, with sun-dried tomatoes + basil

Instructions

Gently toss tomatoes, olives, parsley, capers, vinegar, olive oil and 1 tsp basil. Cook chicken in a little olive oil, smooth side down, for 2 minutes, remove. Put broth and orzo in the same skillet in which chicken was cooked. Bring to boil, scraping the browned bits from the bottom of the skillet. Place the chicken with the browned side up on the orrzo. Sprinkle with the remaining 1/2 tsp basil. Reduce the heat and simmer, covered for 12', or until the chicken is no longer pink in the center and the orzo mixture is thickened slightly, stirring occasionnaly.

Spoon orzo mixture onto each plate. Top with the chicken, tomato mixture and feta.

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