| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Greek | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless skinless chicken |
| breasts | ||
| 2 | t | Dried oregano |
| Salt, to taste | ||
| Ground pepper, to taste | ||
| 1 | T | Olive oil |
| 1 | c | Frozen green beans |
| 1 1/2 | c | Broccoli |
| 2/3 | c | Onions, chopped in 1" |
| Pieces | ||
| 1 | Clove garlic, minced | |
| 1/2 | t | Fresh lemon peel, grated |
| 2/3 | c | Chicken broth |
| 1/3 | c | White wine |
| 1 1/2 | c | Orzo, hot cooked |
INSTRUCTIONS
Flatten chicken thighs slightly and sprinkle with seasonings. In large nonstick skillet over medium-high heat, heat oil. Add thighs and cook 8 to 10 minutes until browned on both sides, turning once. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer 10 to 15 minutes until chicken through and vegetables are tender-crisp. Stir in orzo and serve. Recipe By : Katherine Rodman Posted to Digest eat-lf.v096.n230 Date: Wed, 27 Nov 1996 00:03:17 -0500 From: Katherine Rodman <[email protected]> NOTES : A one dish meal. Delicious and easy to make.
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