Side Pannel
Chicken Messina (Scaturo)
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
Directions
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.
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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