• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Messina (Scaturo)

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Whole boneless skinless
  • -chicken breasts, cut in
  • -1-1/2" pcs
  • 1 ts Salt; divided
  • 1/2 ts Freshly ground pepper;
  • -divided
  • 2 tb Flour
  • 2 tb Olive oil
  • 1 Clove garlic; minced
  • 2 c Chicken broth; or stock
  • -divided
  • 4 qt Boiling water
  • 1 c Orzo
  • 2 tb Butter
  • 3 tb Minced parsley
  • 1/4 c Balsamic vinegar
  • 1 tb Capers; drained
  • 6 tb 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 saute about 3 minutes per side, or until
browned and fork-tender. Remove chicken from frypan and discard oil. To
frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and
boil 1 minute, stirring to scrape 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 (rice shaped pasta) on serving platter, top with chicken
mixture, sprinkle with feta cheese and garnish with pear slices.

[42.8% CFF] Per Serving: 378 cals, 17.8 g fat.

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