Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces

  2. 1 teaspoon salt - divided use

  3. 1/2 teaspoon freshly ground pepper - divided use

  4. 2 tablespoons all-purpose flour

  5. 2 tablespoons olive oil

  6. 1 clove garlic, minced

  7. 2 cups chicken stock or broth - divided use

  8. 4 quarts boiling water

  9. 1 cup orzo (rice-shaped pasta)

  10. 2 tablespoons butter

  11. 3 tablespoons minced Italian (flat-leaf) parsley

  12. 1/4 cup balsamic vinegar

  13. 1 tablespoon capers, drained

  14. 6 tablespoons crumbled feta cheese

  15. 1/2 Bosc pear, cored and sliced

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour.

  2. In large frypan, place oil over medium-high heat. Add chicken and sauté about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil.

  3. To frypan, add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes.

  4. Meanwhile, in large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  5. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy.

  6. Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.


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