Chicken Fricassee With Orzo

By t1bishop

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 skinned, boned chicken breasts
• breast halves (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter or margarine
• 3/4 cups chopped green onion
• 1/2 diced carrot
• 2 zucchinni
• mushrooms to taste
• 2 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth - garlic
• 1/2 cup chardonnay or other dry white wine
• 1/3 cup whipping cream - or evaporated skim milk
• 3 cups hot cooked orzo
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Sprinkle chicken with salt and pepper. Melt butter in a large nonsstick
skillet over medium-high heat Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onions, carrot, ham and garlic to pan; saute 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 on to each of 4 plates. Top each with 1 chicken breast half, 1/2 cup sauce
and 1 tablespoon parsley. Garnish with parsley sprigs, if desired.