eaglssong
05-14-2000, 07:46 AM
From Amy
chicken Fricassee With Orzo
* Exported from MasterCook *
Chicken Fricassee With Orzo
Recipe By :
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 ounce skinned and boned chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup ham -- diced
2 cloves garlic -- minced
1 cup chicken broth -- fat free, lower sodium
1/2 cup Chardonnay -- or other dry white wine
1/3 cup whipping cream
1 1/2 cups orzo -- dry, makes 3 cups cooked.
1/4 cup chopped parsley
Sprinkle chicken with salt & pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, cook 3 minutes on each side or until nicely browned. Remove chicken from pan.
Add onions, carrot, ham and garlic to pan, saute 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen any browned bits, Return chicken to pan, bring to a boil. Cover, reduce heat, and simmer 10 mintues or until chicken is done. Remove chicken form pan with a slptted spoon, keep warm. Add whipping cream to pan, cook, uncovered, over medium heats 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce and 1 T parsley. Garnish with parsley sprigs if deisred.
Source:
"CL April 2000"
Yield:
"4 servings"
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Per serving: 527 Calories (kcal); 14g Total Fat; (25% calories from fat); 2.8g fiber.
NOTES : CL 4/2000. Great. GLS loved it. 11 Points. Maybe make more orzo next time. 1 cup/person would be better serving. That would be 2 cups dry orzo; each serving would be 12 points.
TBFBCB!
chicken Fricassee With Orzo
* Exported from MasterCook *
Chicken Fricassee With Orzo
Recipe By :
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 ounce skinned and boned chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup ham -- diced
2 cloves garlic -- minced
1 cup chicken broth -- fat free, lower sodium
1/2 cup Chardonnay -- or other dry white wine
1/3 cup whipping cream
1 1/2 cups orzo -- dry, makes 3 cups cooked.
1/4 cup chopped parsley
Sprinkle chicken with salt & pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, cook 3 minutes on each side or until nicely browned. Remove chicken from pan.
Add onions, carrot, ham and garlic to pan, saute 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen any browned bits, Return chicken to pan, bring to a boil. Cover, reduce heat, and simmer 10 mintues or until chicken is done. Remove chicken form pan with a slptted spoon, keep warm. Add whipping cream to pan, cook, uncovered, over medium heats 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce and 1 T parsley. Garnish with parsley sprigs if deisred.
Source:
"CL April 2000"
Yield:
"4 servings"
- - - - - - - - - - - - - - - - - - -
Per serving: 527 Calories (kcal); 14g Total Fat; (25% calories from fat); 2.8g fiber.
NOTES : CL 4/2000. Great. GLS loved it. 11 Points. Maybe make more orzo next time. 1 cup/person would be better serving. That would be 2 cups dry orzo; each serving would be 12 points.
TBFBCB!