Ingredients
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2 boneless skinless chicken breasts, cut into 1 1/2 inch pieces
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1 teaspoon salt, divided use (optional, I don't use)
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1/2 teaspoon black pepper, divided use
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2 tablespoons all-purpose flour
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2 tablespoons olive oil
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2 cups chicken broth, divided use
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1 cup orzo pasta
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2 tablespoons butter
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3 tablespoons minced flat-leaf Italian parsley
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1/4 cup balsamic vinegar
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1 tablespoon capers, drained
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6 tablespoons crumbled feta cheese
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1 garlic clove, minced
Instructions
- Sprinkle chicken with 1/2 tsp salt (optional) and 1/4 tsp pepper, dust chicken with flour.
- Heat oil over medium high heat. Saute chicken about 3 minutes per side or until browned.
- Add garlic and saute about 30 seconds.
- Add 1 cup of chicken broth and boil 1 minute, stirring to scrape up brown bits.
- Lower heat and simmer for 10 minutes.
- Cook orzo in water according to package directions, until al dente.
- Drain, add butter, parsley, and the remaining salt (optional) and pepper and toss.
- In skillet with chicken, increase heat to high and add the remaining cup of chicken stock, vinegar, and capers. Cook about 8 minutes, stirring, until consistency is syrupy.
- Top orzo with chicken mixture and sprinkle with feta.