Recipes from Pilgrim's Kitchen

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Greek Style Chicken Breasts with Orzo

Ruth-Anne O'Gorman Kodiak, AK

Ingredients: 6 boneless, skinless chicken breast halves 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 pound 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 l 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. Makes 6 servings