Chicken Fricassee with Edamame and Orzo
Recipe courtesy of The Soyfoods Council.
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons butter or 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 cup edamame
2/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cup uncooked rice-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
Parsley sprigs (optional)
- 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. Add edamame. 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 to same skillet; cook, uncovered, over medium heat 8 minutes.
- To Serve: Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon chopped fresh flat-leaf parsley. Garnish with parsley sprigs, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 527; Total Fat: 14g; Saturated Fat: 7g; Cholesterol: 105mg; Total Carbs: 58g; Fiber: 3g; Protein: 39g; Sodium: 726mg.
Recipe and photograph courtesy of The Soyfoods Council.