View Full Version : Chicken Fricasse with Orzo
08-21-2005, 08:04 AM
Does anyone have this older Cooking Light Recipe. It may be either from
2000 or 2002. If so, would you please post and give it a review on what you thought of the recipe. Greatly appreciated. Jennifer
08-21-2005, 08:35 AM
Here you go! This is one of our favorite recipes. I love the sauce. The orzo just soaks it up. Yum! It is also very easy and a quick week night meal.
* Exported from MasterCook *
Chicken Fricassee With Orzo
Recipe By : Cooking Light; April 2000
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned and boned chicken breast
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 cloves garlic -- minced
1 cup fat-free, less sodium chicken broth
1/2 cup Chardonnay or other dry white wine -- (I use white cooking 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)
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.
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.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 10g Fat (28.0% calories from fat); 56g Protein; 4g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 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. This is one of our favorite dinners!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
08-21-2005, 11:55 AM
This, IMHO, is one of CL's best "comfort"-type foods. Haven't made it in awhile, so thanks for reminding me about it.
08-22-2005, 09:52 AM
Thanks for your quick reply. I am just starting 2 weeks vacation and plan on making a new recipe every day. This will be number one! Thanks again, and I just love comfort food! Jennifer
Jennifer, I'm glad you asked for this recipe the other day! I made it tonight and it was delicious. I sauteed some mushrooms in a separate pan (because they were about to go bad) and we ended up adding them to the sauce. I will definitely make this one again.
I just love this BB! :)
08-23-2005, 09:37 AM
Mushrooms sound good for the sauce. I'll try that the next time I make it.
Do you always use the 1/2 cup of ham in this recipe? Jennifer
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