Lost Recipe -- ?? Chicken Fricassee with Orzo

[Caroline]

Please help! My copy of the Chicken Fricassee with Orzo (probably not its complete title) caught on fire! It was awesome, but now it is gone and I can't find it online here. It was from the "Cooking with Cream" article in March/April (I think)? Can anyone email it to me?

[Natasha]

Hi,
Here you go!
4 4-oz. skinned, boned chicken breast halves
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter or stick margarine
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced hat
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 springs (optional)
1. Sprinkle chicken with salt and pepper. Melt butter in large nonstick skiller over med-high heat. Add chicken; cook 3 mins on each side or until browned. Remove chicken from pan.
2. Add onions, carrot, ham and garlic to pan; saute 4 mins 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 mins or until chicken is done. Remove chicken from pan with slotted spoon; keep warm. Add whipping cream; cook, uncovered, over med. heat 8 mins. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tbsp parsley. Garnish with sprigs if desired.
Yield: 4 servings Per serving: 527 cals; 14.3 g fat; 39.6g protein; 57.7 g carbs

[Caroline]

You are awesome, and CL got right back to me too! Hooray! Now I can use the rest of my cream!