Chicken and Herbs with Carrot Orzo PRINT
- YIELD: 4 servings
- PREP TIME: 5 min
- COOK TIME: 15 min
|4||carrots, peeled and cut into 1 inch pieces|
|2||T Olive oil|
|3||c. chicken broth|
|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|
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.