I tried a new recipe and it was a great hit! I decided to share it and hope you get brave and try it, you won't be sorry.4 boneless, skinless chicken breasts, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. extra-virgin olive oil
1 box frozen artichoke hearts, thawed and halved (9 oz.) (I couldn't find this so used 2 fresh artichokes.)
1 cup white cooking wine (or chicken broth)
1/4 cup honey
2 Tbsp. white wine vinegar
2 Tbsp. butter
1/4 cup chopped fresh parsley leaves
salt and pepper to taste
Dust seasoned chicken breasts with flour. Saute in olive oil over medium-high heat until brown, about 3 minutes per side. Make sure pan is sizzling hot before you add the chicken.
Add artichokes and saute until edges are lightly golden, 2 minutes. Whisk wine, honey and vinegar together, then pour over chicken. Simmer 3 minutes to reduce slightly.
Stir in butter, then add parsley and season just before serving.
Parmesan Orzo
1 cup dry orzo pasta
1/2 cup heavy cream
1/4 cup grated parmesan cheese
salt to taste
chopped fresh parsley leaves
Bring a pot of salted water to a boil for the orzo.
Cook pasta according to package directions; drain. Return pasta to the pot and stir in cream
and parmesan. Cook until thick, about 1 minute, then season with salt. Garnish with parsley.
I didn't add any extra salt at the end of both recipes and waited until after I put the chicken and orzo on the plate before garnishing with parsley so it would be pretty on top. I served lightly steamed broccoli as well. It was pretty and delicious.
