Chicken messina (scaturo)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole boneless skinless chicken breasts, cut in 1-1/2\" pcs | |
| 1 | teaspoon | Salt; divided |
| ½ | teaspoon | Freshly ground pepper; divided |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; minced | |
| 2 | cups | Chicken broth; or stock divided |
| 4 | quarts | Boiling water |
| 1 | cup | Orzo |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Minced parsley |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Capers; drained |
| 6 | tablespoons | Crumbled feta cheese |
| ½ | Bosc pear; cored and sliced | |
Directions
Sprinkle chicken with ½ teaspoon of the salt and ¼ 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 ½ teaspoon salt and ¼ 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.
[42⅘% CFF] Per Serving: 378 cals, 17⅘ 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 () 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@...> on Nov 1, 1997