Ingredients
- null 1 cup uncooked RiceSelect® Orzo
- null 2 tablespoons butter
- null 3 tablespoons minced parsley
- null 2 boneless, skinless chicken breasts cut into 1 ½ inch pieces
- null 1 teaspoon salt divided
- null ½ teaspoon freshly ground pepper, divided
- null 2 tablespoons flour
- null 2 tablespoons olive oil
- null 1 clove garlic, minced
- null 2 cups chicken stock, divided
- null 4 quarts boiling water
- null ¼ cup balsamic vinegar
- null 1 tablespoon capers, drained
- null 6 tablespoons crumbled feta cheese
- null ½ Bosc pear, cored and sliced
Instructions
- Prepare orzo according to package directions. Stir in butter and parsley. Keep warm
- Sprinkle chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper; dust chicken with flour.
- In large frying pan, heat oil over medium-high heat.
- Add chicken and sauté about 5 minutes or until browned.
- Add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Reduce heat and simmer 10 minutes
- Add remaining ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to high and add remaining cup of chicken stock, vinegar, and capers.
- Cook about 8 minutes, stirring until consistency is syrupy.
- Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.