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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 6 x boneless skinless chicken breasts
- 3 1/2 ounce shiitake mushrooms stems discarded, and large caps halved or possibly quartered Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. red or possibly white wine (optional)
- 1 can Italian plum tomatoes - (28 ounce) with juices
- 1 Tbsp. minced fresh Italian plum tomatoes with juices
- 1 Tbsp. minced fresh Italian (flat leaf) parsley
- 1 sm garlic clove chopped or possibly crushed through a press
- 1 x fresh orange zest strip - (1/2" by 2") remove with a vegetable peeler
- 2 Tbsp. torn or possibly cut up fresh basil (optional)
- 1 1/2 c. orzo Salt to taste
- 2 Tbsp. Parmigianno-Reggiano or possibly more to taste
- 1 Tbsp. finely- minced parsley
Directions
- Heat oil a deep-sided heavy skillet or possibly saute/fry pan with a lid, preferably with a non-stick coating, over medium heat. Add in the chicken smooth-side down. Saute/fry, turning each piece with tongs or possibly a plastic spatula till lightly browned, about 5 min per side. Half way through cooking add in the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitake to a side dish.
- Add in the wine to the warm skillet and boil over high heat till reduced by half, about 3 min. Add in the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 min or possibly till the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil.
- Turn the heat to high and boil the tomato mix till slightly reduced and thickened, about 5 min. Add in basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with the Parmesan Orzo.
- For the Parmesan Orzo: Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil till tender, about 15 min. Toss with the cheese and parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 25 | 28% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 76mg | 3% |
| Potassium 199mg | 6% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.88g | 1% |
| Protein 10.95g | 18% |
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