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Receta Chicken Messina (Scaturo)
by Global Cookbook

Chicken Messina (Scaturo)
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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

  1. 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.
  2. 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.
  3. "Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National