2 whole boneless, skinless
chicken breasts, cut into 1 1/2-inch pieces
1 teaspoon salt, divided use
1/2 teaspoon freshly ground pepper, divided use
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 clove garlic, minced
2 cups chicken stock or broth, divided use
4 quarts boiling water
1 cup orzo (rice-shaped pasta)
2 tablespoons butter
3 tablespoons minced Italian (flat-leaf) parsley
1/4 cup balsamic vinegar
1 tablespoon capers, drained
6 tablespoons crumbled feta cheese
1/2 Bosc pear, cored and sliced
Sprinkle chicken with
1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust
chicken with flour.
In large frypan, place
oil over medium-high heat. Add chicken and sauté about
3 minutes per side or until browned and fork tender. Remove chicken
from frypan and discard oil.
To frypan, add garlic
and sauté 10 seconds. Add 1 cup of the chicken stock and
boil 1 minute, stirring to scrap up brown bits. Return chicken
to pan, cover, lower heat and simmer 10 minutes.
In large saucepan, place
water and orzo; cook until al dente, about 9 minutes. Drain,
add butter and parsley and toss. Add remaining 1/2 teaspoon salt
and 1/4 teaspoon pepper.
Remove cover from frypan
containing chicken, increase heat to high and add remaining cup
of chicken stock, vinegar and capers. Cook about 8 minutes, stirring,
until consistency is syrupy.
Place orzo on serving
platter, top with chicken mixture, sprinkle with feta cheese
and garnish with pear slices.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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