Creamy Orzo Chicken (Print Version)
# Ingredients:
01 -
2 large chicken breasts.
02 -
1 spoonful of olive oil.
03 -
2 spoonfuls of butter.
04 -
1 big shallot, chopped up fine.
05 -
A half cup of white wine.
06 -
3 garlic cloves, finely chopped.
07 -
A half teaspoon of red pepper.
08 -
Half a cup of sundried tomatoes.
09 -
1 and a half cups of orzo.
10 -
3 cups of broth.
11 -
Two spoonfuls of Dijon mustard.
12 -
1 cup of heavy cream.
13 -
Three handfuls of fresh spinach.
14 -
Half cup of parmesan cheese.
15 -
A quarter cup of fresh basil, sliced.
16 -
Two spoonfuls of lemon juice.
17 -
Two spoonfuls of fresh thyme.
# Instructions:
01 -
Slice chicken thin, sprinkle with salt and pepper.
02 -
Warm the oil, cook chicken on both sides for 2 minutes, and set it aside.
03 -
Melt butter, then toss in shallots, garlic, and red pepper. Stir and cook for 5 minutes.
04 -
Toss in sundried tomatoes and stir the orzo around for 2 minutes.
05 -
Deglaze the pan with wine, making sure the bottom is scraped clean.
06 -
Stir in broth, mustard, and thyme. Let it start bubbling, then lower the heat.
07 -
Place the chicken in the sauce, cover, and simmer for 15 minutes. Stir once in a while.
08 -
Cut the cooked chicken into slices.
09 -
Add spinach, cream, parmesan, basil, and lemon juice. Taste and adjust the salt.
10 -
Put the sliced chicken on top and add fresh basil leaves.
# Notes:
01 -
Tastes best the day it's cooked.
02 -
Add more liquid if reheating.