Chicken and Herbs with Carrot Orzo
By Gail Poll
Ingredients
- 4 cloves garlic
- 4 carrots, peeled and cut into 1 inch pieces
- 2 T Olive oil
- 8 oz. orzo
- 3 c. chicken broth
- 1/4 tsp. salt
- 1 T. fresh thyme
- 2 tsp. ground corriander
- pinch black pepper
- 2 boneless skinless chicken breasts (about 1 lb.) cut crosswise into 1/2 inch chunks.
- 1/3 c. dry white wine
- 2 T. minced Italian parsley
Details
Servings 4
Preparation time 5mins
Cooking time 20mins
Preparation
Step 1
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.
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