As I mentioned yesterday, I love chicken; it’s a single girl’s friend. I enjoy chicken recipes because you can so easily prepare a dish for one. This dish is rich yet light with crisp veggies and moist chicken; perfection!
Pan seared chicken breast with cherry tomatoes, mushroom, green beans and a white wine reduction served over orzo
- 1 boneless skinless chicken breast
- 3 mushrooms, washed and sliced
- 5 cherry tomatoes, halved
- 3/4 C green beans
- 1 C cooked orzo, prepare per package instructions. (I substitute chicken broth for water and add a pinch of rosemary)
- 1/2 C white wine
- 1 C chicken broth
- 1 TB corn starch
- Salt/pepper/Italian seasoning to taste
- 1 tsp minced garlic
- 1/2 TB real butter
- 2 TB olive oil
- Juice from 1/2 lemon
Heat olive oil in skillet over medium heat. Stir corn starch into chicken broth and let sit. Season chicken breast with salt, pepper and Italian seasoning on both sides, place in hot oil. You want to make sure your pan/oil are hot so you get a beautiful golden brown on your chicken. Cook 4-5 minutes on both sides, remove from pan. Add garlic and mushrooms to pan, sauté just until mushrooms begin to soften and a light color forms. Pour white wine and lemon juice in pan to deglaze it. Simmer until wine begins to reduce and the alcohol burns off, about 2-3 minutes then whisk in chicken broth/corn starch mixture. Add green beans, tomatoes and chicken breast into sauce, simmer until veggies are steamed and crisp but not mushy and sauce begins to thicken. Prior to removing from heat, add 1/2 TB butter, this gives a sheen and richness to your sauce. Plate chicken and veggies over orzo, spoon sauce over the top and garnish with a sprinkle of feta cheese.