Sprinkle chicken with salt and pepper. Melt butter in a large nonstick 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; sauté 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 onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley. Garnish with parsley sprigs, if desired.
I thought this dish was awesome! I followed it exactly for the first time & the only thing I might change is the consistency of the sauce. I might simmer it a little longer to thicken it just a bit. I served it with the orzo & simple steamed green beans & my family called it a "keeper!"
This recipe is outstanding. I'm not a big fan of orzo, I think it makes everything taste bland, IMO, so I used garlic couscous instead. My friend called and asked if I had a good recipe for chicken, I have a ton, and this is the one I recommended.
I love this dish and have served it to guests with rave reviews. I follow the recipe exactly. I like to serve it in a shallow bowl so the orzo can soak up the sauce. It is a little time consuming to make but worth the effort.
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