Creamy Thyme Chicken
This chicken recipe is creamy and comforting, with a velvety rich sauce
served over whole wheat orzo, but the vegetables and herbs keep it tasting
fresh, too. A quick, healthy, family-friendly answer to the perennial
question, "What's for dinner?"
Make sure you whisk the flour continually while browning, then whisk
stock, milk and half-and-half continually as you add them, or you will end
up with lumps.
1 tablespoon olive oil plus 2 tablespoons, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 small onion, peeled and chopped
2 cloves garlic, minced
2 cups fresh broccoli florets
1 red pepper, seeded and chopped into 1/2-inch chunks
1 quart water
2 cups whole wheat orzo
2 tablespoons all-purpose flour
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken stock
1/2 cup half-and-half
1/2 milk
1/2 teaspoon lemon juice
In a 12-inch saute pan, brown chicken in 1 tablespoon olive oil over
medium-high heat until it is no longer pink. Add onion and saute until
transparent, then lower heat to medium and add garlic, broccoli and red
pepper. Saute until broccoli and pepper are tender-crisp, about 5 minutes.
Remove to a dish with slotted spoon and cover to keep warm.
In medium saucepan, bring water to a rolling boil and then add orzo. Cook
according to package directions until al dente, 6 to 8 minutes. Drain and
cover to keep warm.
While orzo is cooking, add 2 tablespoons olive oil to pan and heat over
medium, then whisk in flour, thyme, salt and pepper and, whisking
continually, brown until flour is just golden. Slowly add chicken stock,
half-and-half and milk, whisking continually as you add them, and stir
until sauce is thick and smooth. Add chicken, broccoli and pepper mixture
to sauce, then add lemon juice and stir gently to combine. Heat until
bubbling again. Serve immediately over warm orzo.
Serves 4.
Source: <http://www.post-gazette.com/food/inasnap/>
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