Chicken Orzo Video Recipe

From time to time, we’ll post a little something that we whip up in our kitchen in case you want to give it a try. This one’s really tasty, and we almost always buy the ingredients either at one of the local farmers’ markets (Occoquan, Dale City or Manassas) or when they are on sale at one of the local grocery stores. (Links to local grocery store weekly circulars.)

Watch our video below on how to cook chicken orzo with a creamy mushroom sauce. We would appreciate your feedback on this feature. Hope you enjoy:

Chicken Orzo Recipe: (Chicken over orzo pasta
in a creamy mushroom sauce.)

  • Three fresh chicken breasts cut into tenderloin strips
  • Half box of orzo pasta (looks like rice but is actually pasta)
  • Six of your favorite mushrooms, (I like button and shiitake mushrooms)
  • One half of a large onion or one small yellow onion
  • One half of a red or yellow pepper
  • Two cloves of fresh garlic
  • One quarter of a fresh lemon
  • 1/2-cup olive oil
  • Butter
  • 1/4-cup heavy whipping cream
  • 1/2-cup parsley
  • Small selection of Italian herbs such as tarragon, basil, rosemary and savory
  • Celery salt, kosher salt and pepper
  • This is a fabulous dish that is easy, quick to make, nutritious and very tasty. First thing you want to do is to crush your garlic cloves and then chop and mince them. Take the garlic and put it in a 1/2 cup of olive oil. You want the garlic to sit in the oil and infuse it with its flavor while we prepare the meal.
  • Cut up the mushrooms, onions in one dish and parsley in another and set aside. Take your chicken and season with kosher salt, pepper, Italian seasoning to taste, celery salt and powdered savory. Take olive oil with the garlic in it and pour just the oil into a large skillet. Add a tablespoon of butter and squeeze in a quarter of fresh lemon. Mix liquids together. Turn on high and put in the chicken. Cook two minutes on each side then pull out of the pan and set aside. Keep the juices in the pan. Add another pat of butter and melt. Pour in mushrooms, onions and yellow pepper and saute for 5 minutes until lightly brown. Add one cup of good white wine. Let simmer for 5-8 more minutes on a lower heat. Add the chopped garlic that was sitting in the olive oil. Add 1/4 cup of fresh heavy whipping cream straight from the carton and stir in. Add half of your parsley. Keep on simmer.

    Start your orzo. Take a half box of orzo (feeds 4) and place in 4-5 cups of water. Take to a small boil for 8 minutes. It is done when there is barely any water left in the pan. Don’t let it get dry and also don’t drain excess water but make sure the water is almost gone.

  • Chop your cooked chicken into one-inch cubes. Don’t worry if they are a bit pink inside because you are going to add them to your sauce. Stir in and let it soak up the flavors. When the orzo is done, pour the orzo into your large skillet over the chicken. Stir and let sit so the orzo can also soak up the flavors. Salt and pepper to taste.
  • Scoop up individual servings into a pasta dish and add fresh parmesan cheese and garnish with parsley for color. You are done, enjoy!

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