I think I’m going to try to limit my chicken recipes to once a month. Seems I’ve been on the hunt lately for lots of new chicken recipes. I’d be smart to go look at some old ones – because they would be new again by now! Here’s an easy recipe from tastykitchen.com.
Baked Chicken and Orzo
- 1 stick Butter, Divided
- 4 whole Boneless, Skinless Chicken Breasts
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 whole Shallot, Chopped
- 2 cloves Garlic, Minced
- 1 pound Mushrooms, Sliced
- 1 Tablespoon Fresh Sage, Chopped
- 1 package Orzo Pasta (16 Oz. Package)
- 32 ounces, fluid Chicken Broth
Preheat oven to 375 F. In a large skillet over medium heat, melt 2 tablespoons of the butter. Season chicken breasts with salt and pepper and add them into the melted butter in a single layer (depending on the size of your skillet you may need to do this in batches adding another 2 tablespoons of butter in between). Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.
In a large stockpot over medium heat, melt ¼ cup butter. Add shallots and garlic to butter, and cook and stir constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.
Pour the orzo mixture into a 13 x 9 baking dish. Top with the chicken breasts. Pour chicken stock over the orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 F and liquid has been absorbed into the pasta.
