Mediterranean Chicken and Orzo with Fresh Greek Cheese Bread
This is another find from my recipe box. The original called for chicken thighs and a long bake, but I adapted this as a minute meal using chicken breast.
My version isn't very "saucy", but if you prefer that, just add more wine or chicken broth or even some of the pasta cooking water.
about 2 T olive oil
1 lb boneless skinless chicken breast, cut into strips
salt and pepper to taste
1 small onion, minced
2 cloves garlic, minced
4 T black olive tapenade (or finely minced black olives)
pinch each: dried oregano and basil, rubbed
1/4 cup dry white wine
2 T red wine vinegar
1/2 t brown sugar
1 handful baby spinach leaves
fresh lemon juice
hot cooked orzo
chopped fresh parsley
crumbled feta cheese for garnish
Heat oil in a large frying pan or skillet over medium high heat. Sprinkle chicken with salt and pepper; saute til lightly browned. Remove and set aside.
Saute onion in same pan for about 5 minutes or til softened. Reduce heat and stir in garlic and tapenade and cook another 30 seconds or so. Stir in herbs. Add wine, vinegar and sugar and simmer til mixture reduces.
Return chicken to pan and toss, cooking til chicken is heated through.
Remove from heat and toss spinach and lemon juice with orzo.
Serve with parsley and feta and a thick slab of Greek bread.
The recipe for the bread can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977537192&nav=MyGather
My version isn't very "saucy", but if you prefer that, just add more wine or chicken broth or even some of the pasta cooking water.
about 2 T olive oil
1 lb boneless skinless chicken breast, cut into strips
salt and pepper to taste
1 small onion, minced
2 cloves garlic, minced
4 T black olive tapenade (or finely minced black olives)
pinch each: dried oregano and basil, rubbed
1/4 cup dry white wine
2 T red wine vinegar
1/2 t brown sugar
1 handful baby spinach leaves
fresh lemon juice
hot cooked orzo
chopped fresh parsley
crumbled feta cheese for garnish
Heat oil in a large frying pan or skillet over medium high heat. Sprinkle chicken with salt and pepper; saute til lightly browned. Remove and set aside.
Saute onion in same pan for about 5 minutes or til softened. Reduce heat and stir in garlic and tapenade and cook another 30 seconds or so. Stir in herbs. Add wine, vinegar and sugar and simmer til mixture reduces.
Return chicken to pan and toss, cooking til chicken is heated through.
Remove from heat and toss spinach and lemon juice with orzo.
Serve with parsley and feta and a thick slab of Greek bread.
The recipe for the bread can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977537192&nav=MyGather
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