Provencal Chicken Breasts With Rosemary Orzo

* Exported from MasterCook *

PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cyberealm Kooknet
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Whole boneless chicken
.breasts with skin (about
2 1/2 pounds, halved
2 tb Olive oil
1/2 c Dry white wine
2 lg Garlic cloves, minced
4 Leeks, white part, halved
.lengthwise, sliced 1/4 in.
.thick crosswise, washed
.well, and drained
2 c Chicken broth
1 cn 28-32 oz whole tomatoes,
.drained and chopped
1 t Freshly grated orange zest
1 c Drained nicoise or kalamata
.olives
-----ROSEMARY ORZO-----
1 lb Orzo (rice-shaped pasta)
3 tb Olive oil
1 tb Finely chopped rosemary

Pat chicken dry with paper towels and season with salt
and pepper. In a large heavy flameproof casserole heat
oil over moderately high heat until hot but not
smoking and brown chicken in 2 batches, transferring
with tongs as browned to a large plate. Add wine to
casserole and boil, scraping up browned bits until
almost evaporated. Add garlic, leeks, broth, tomatoes,
zest and chicken with any juices accumulated on plate
and simmer, covered, turning chicken once, until
chicken is cooked through, about 15 minutes. Transfer
chicken to a platter. Add olives to tomato mixture and
boil sauce until thickened slightly. Season sauce with
salt and pepper and serve with chicken and rosemary
orzo. For the Orzo:
Bring a 6 quart saucepan of salted water to a boil and
cook orzo until tender, about 10 minutes. Drain orzo
well, and in a large bowl toss with oil, rosemary, and
salt and pepper.



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