Chicken and Herbs with Carrot Orzo Recipe

October 07, 2011

YIELD: 4 servings
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PREP TIME: 5 min
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COOK TIME: 15 min

Ingredients

4	cloves garlic
4	carrots, peeled and cut into 1 inch pieces
2	T Olive oil
8	oz. orzo
3	c. chicken broth
¼	tsp. salt
1	T. fresh thyme
2	tsp. ground corriander
	pinch black pepper
2	boneless skinless chicken breasts (about 1 lb.) cut crosswise into ½ inch chunks.
⅓	c. dry white wine
2	T. minced Italian parsley

Directions

1. Chop garlic in food processor. Ad carrots and pulse into 1/2 inch pieces.
2. Heat 1 T. olive oil in med. pan over med. heat. Add orzo and stir till med. brown, about 3 min. Add carrot mixture. Stir. Add 2 3/4 c. chicken broth and salt. Bring to boil. Simmer till orzo soft, about 12 min.

3. Meanwhile, season chicken with thyme, corriander, pinch of S and P. Heat 1 T. oil in lg. non-stick pan over med. heat.
Add chicken in single layer and cook till browned, about 2 min. per side.
Remove chicken and top with parsley.
Add wine and 1/4 c. broth to pan. Boil till reduced to 1/3 c. About 1 minute.

4. Season orzo with salt and pepper. Spoon pan juices over chicken. Serve with orzo.