Greek Style Chicken Breasts with Orzo

Chicken

Difficulty: Easy Servings: 6 Source:

Ingredients

6 chicken breast halves boneless, skinless

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

2 tablespoons extra virgin olive oil

1 small onion thinly sliced

2 cloves garlic crushed

1/4 cup dry vermouth

1/4 cup chopped ripe olives

2 teaspoons capers

1 teaspoon dry dill weed

1 teaspoon dry basil

1 cup chicken broth

1 cup tomato sauce

2 ounces feta cheese crumbled

1 lb. orzo cooked according to package directions

Directions

In medium plastic bag, place flour, salt, pepper and paprika, shaking to mix well.

Add chicken, one piece at a time, and shake to coat.

In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes per side.

Remove chicken from pan and set aside. To frypan, add onion and garlic and sauté until soft. Add vermouth, raise heat and boil 1 minute.

Reduce heat to medium and stir in olives, capers, dill, basil, chicken broth and tomato sauce. Cook about 7 minutes until sauce is reduced and thickened.

Return chicken to pan and warm through, about 5 minutes. Arrange orzo on large platter and top with chicken and sauce. Sprinkle with cheese.

Notes

Ruth-Anne O'Gorman
Kodiak, AK
2005 Finalist