Chicken Messina

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

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.

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.

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.

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.

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