INGREDIENTS

INSTRUCTIONS

Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the
pepper; dust chicken with flour. In large frypan, place oil over
medium-high heat. Add chicken and saute about 3 minutes per side, or until
browned and fork-tender. Remove chicken from frypan and discard oil. To
frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and
boil 1 minute, stirring to scrape up brown bits. Return chicken to pan,
cover, lower heat and simmer 10 minutes.
In large saucepan, place water and orzo; cook until al dente, about 9
minutes. Drain, add butter and parsley, and toss. Add remaining 1/2
teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing
chicken, increase heat to high and add remaining cup of chicken stock,
vinegar and capers. Cook about 8 minutes, stirring, until consistency is
syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken
mixture, sprinkle with feta cheese and garnish with pear slices.
[42.8% CFF] Per Serving: 378 cals, 17.8 g fat.
"Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National
Chicken Cooking Contest, April 4, 1997
Published by Ann Burger food editor The Post and Courier
(http://www.charleston.net/entertain/food.html) on 16, April, 1997 and PATh
posted to McRecipe same day.
Recipe by: David Scaturo, Columbia, SC
Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue
<tpogue@idsonline.com> on Nov 1, 1997

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