looking for recipe from april 2000 issue

[sharon@discoverhk.com]

hello, several months ago I decided to recycle my CL magazines after pulling out all the recipes I wanted to save. Since then I have been unable to locate a favourite from April 2000 page 123 (I think). If anyone with this issue would be so kind as to share the recipe for chicken fricassee with orzo my husbad would be thrilled! Thanks so much. Look forward to sharing favourite cooking tips with everyone here in the future. Sharon

[Laura B]

Welcome to the board, Sharon!


* Exported from MasterCook *

Chicken Fricassee With Orzo

Recipe By :Cooking Light Magazine. April 2000. Page: 123.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned, boned chicken breast halves (4
ounces, each)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup Chardonnay or other dry white wine
1/3 cup whipping cream
3 cups hot cooked orzo (about 1-1/2 cups
uncooked rice-shaped pasta)
1/4 cup chopped fresh parsley
Parsley sprigs (optional)

1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.

2. Add onions, carrot, ham, and garlic to pan; saute 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley. Garnish with parsley sprigs, if desired. Yield: 4 servings.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 83 Calories; 7g Fat (77.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : Cream is added to the vegetable mixture at the end to create a rich-tasting sauce that is soaked up by the orzo.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[sharon@discoverhk.com]

thanks Laura! I will file this one safely. What/where is "MasterCook"?

[Laura B]

Mastercook is a recipe management software that many of the people on this board use. I LOVE it!

Try reading this link and the threads listed in it for some past discussions about MasterCook: http://www.cookinglight.com/bbs/Forum1/HTML/005930.html

[sharon@discoverhk.com]

Thanks so much for the info on MasterCook. It sounds great!

Sharon