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Chicken Fricassee with Orzo

Randy Mayor
Yield 4 servings
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 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter or stick margarine
  • 3/4 cup chopped green onions
  • 1/2 cup diced carrot
  • 1/2 cup diced ham
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup Chardonnay or other dry white wine
  • 1/3 cup whipping cream
  • 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
  • 1/4 cup chopped fresh parsley
  • Parsley sprigs (optional)

Nutrition Information

  • calories 527
  • caloriesfromfat 24 %
  • fat 14.3 g
  • satfat 7.1 g
  • monofat 4.3 g
  • polyfat 1.5 g
  • protein 39.6 g
  • carbohydrate 57.7 g
  • fiber 2.8 g
  • cholesterol 105 mg
  • iron 4.4 mg
  • sodium 726 mg
  • calcium 68 mg

How to Make It

  1. 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.

  2. 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.