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Ingredientes
- 2 whl boneless skinless chicken breasts, cut in 1-1/2" pieces
- 1 tsp Salt, divided
- 1/2 tsp Freshly grnd pepper, divided
- 2 Tbsp. Flour
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, chopped
- 2 c. Chicken broth, or possibly stock divided
- 4 quart Boiling water
- 1 c. Orzo
- 2 Tbsp. Butter
- 3 Tbsp. Chopped parsley
- 1/4 c. Balsamic vinegar
- 1 Tbsp. Capers, liquid removed
- 6 Tbsp. Crumbled feta cheese
- 1/2 x Bosc pear, cored and sliced
Direcciones
- Sprinkle chicken with 1/2 tsp. of the salt and 1/4 tsp. of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add in chicken and saute/fry about 3 min per side, or possibly till browned and fork-tender. Remove chicken from frypan and throw away oil. To frypan, add in garlic and saute/fry 10 seconds. Add in 1 c. of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 min.
- In large saucepan, place water and orzo; cook till al dente, about 9 min. Drain, add in butter and parsley, and toss. Add in remaining 1/2 tsp. salt and 1/4 tsp. pepper. Remove cover from frypan containing chicken, increase heat to high and add in remaining c. of chicken stock, vinegar and capers. Cook about 8 min, stirring, till consistency is syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken mix, sprinkle with feta cheese and garnish with pear slices.
- "Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1202g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 148 | 34% |
| Total Fat 16.89g | 21% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 41mg | 14% |
| Sodium 1092mg | 46% |
| Potassium 340mg | 10% |
| Total Carbs 51.58g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.59g | 3% |
| Protein 16.97g | 27% |
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