Greek chicken and vegetables

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless skinless chicken breasts
2 teaspoons Dried oregano
Salt; to taste
Ground pepper; to taste
1 tablespoon Olive oil
1 cup Frozen green beans
1½ cup Broccoli
⅔ cup Onions; chopped in 1"
1 Clove garlic; minced
½ teaspoon Fresh lemon peel; grated
⅔ cup Chicken broth
⅓ cup White wine
1½ cup Orzo; hot cooked

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@...> NOTES : A one dish meal. Delicious and easy to make.

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