| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts |
| 2 |
ts |
Dried oregano |
|
|
Salt; to taste |
|
|
Ground pepper; to taste |
| 1 |
tb |
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 |
ts |
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 <afn25136@afn.org>
NOTES : A one dish meal. Delicious and easy to make.
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