Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

Cream is added to the vegetable mixture at the end to create a rich-tasting sauce that is soaked up by the orzo.

Recipe by Cooking Light April 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

527 calories; calories from fat 24%; fat 14.3g; saturated fat 7.1g; mono fat 4.3g; poly fat 1.5g; protein 39.6g; carbohydrates 57.7g; fiber 2.8g; cholesterol 105mg; iron 4.4mg; sodium 726mg; calcium 68mg.
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