Provencal Chicken Breasts with Rosemary Orzo

Name: Provencal Chicken Breasts with Rosemary Orzo
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skin-on; olive oil; white wine; garlic cloves; leeks; chicken broth; tomatoes; orange zest; kalamata olives; pasta, orzo; olive oil; rosemary leaves

Yield

6 servings

Prep

20 min

Cook

55 min

Ready

1 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
6	each	chicken breast halves, boneless, skin-on
2	tablespoons	olive oil
½	cup	white wine dry	*
2	large	garlic cloves minced	*
4	each	leeks white part, chopped, washed and drained	*
2	cups	chicken broth
28-32	ounces	tomatoes whole, drained and chopped
1	teaspoon	orange zest freshly grated
1	cup	kalamata olives or nicoise olives	*
Rosemary orzo
1	pound	orzo pasta	*
3	tablespoons	olive oil
1	tablespoon	rosemary leaves fresh, finely chopped

Ingredients

Amount	Measure	Ingredient	Features
6	each	chicken breast halves, boneless, skin-on
3E+1	ml	olive oil
118	ml	white wine dry	*
2	large	garlic cloves minced	*
4	each	leeks white part, chopped, washed and drained	*
473	ml	chicken broth
		tomatoes whole, drained and chopped
5	ml	orange zest freshly grated
237	ml	kalamata olives or nicoise olives	*

Rosemary orzo
453.6	g	orzo pasta	*
45	ml	olive oil
15	ml	rosemary leaves fresh, finely chopped

Directions

Pat chicken dry with paper towels and season with salt and pepper.

In a large skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.

Add wine and boil, scraping up browned bits until almost evaporated.

Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes.

Transfer chicken to a platter.

Add olives to tomato mixture and boil sauce until thickened slightly.

Season sauce with salt and pepper and serve with chicken and rosemary orzo.

For the Orzo:

Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes.

Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper.