This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for salt and pepper I prefer to say to add to your taste. I also used chicken breasts, whereas Paula used cutlets). The only change I might try is to substitute milk for the cream and then cook it a bit longer to thicken it more, or maybe add some cornstarch, to reduce the fat. It was rich and delicious and was a great weeknight meal.

For the chicken:
4 chicken breasts
salt and pepper
3 tbsp butter
1 shallot, chopped
2 tbsp white vinegar
1 cup heavy cream
3 tbsp whole grain mustard
1/2 tsp dried tarragon
For the orzo
1 16 ounce package of orzo
1 6 ounce bag fresh baby spinach
1 tbsp olive oil
1 tsp lemon juice
salt and pepper

Melt the butter in a skillet. Season the chicken with salt and pepper then add chicken and cook over medium high heat until cooked through (165 degrees).

Remove the chicken and melt remaining tbsp of butter. Add the shallots and cook for 2 minutes, stirring. Add the vinegar and cook for 1 minute. Add the cream, mustard, tarragon and salt to taste, stirring until sauce thickens. Add the chicken and reheat it then, place chicken and sauce on a serving platter.
While you are cooking the chicken, make the orzo:
Cook the orzo according to package instructions. Drain it and return it to the pot. Stir in the spinach, oil, lemon juice and salt and pepper until the spinach wilts. Serve with the chicken and spoon sauce over orzo.

 

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for … Read more →