Recipe by Julesong
Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks.
Top Review by Kasha
A good, solid 4 stars from DH and myself. Quick and easy to make, I used the meat from a whole but small chicken. Certainly takes less than the 30 minutes of cooking the recipe suggests, more like 20. I was surprised it went together so quickly. I did not add the lemon zest, but did add the lemon juice. I also used a full 1/2 cup of blue cheese, which was fine for me, DH said it was just barely noticeable. A very brown recipe, needs some nice colorful, but plain veggies on the side. A good fall or winter recipe, as it is filling.
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 1⁄2 cups chopped white onions
- 1 clove garlic, minced
- 3 boneless skinless chicken breasts
- 2 cups chicken broth
- 1 cup uncooked orzo pasta
- 1 teaspoon lemon juice
- 1⁄4 teaspoon dried oregano or 1 teaspoon minced fresh oregano
- 1⁄2 teaspoon dried basil or 1 1⁄2 teaspoons minced fresh basil
- 1⁄4 teaspoon freshly grated lemon, zest of
- salt & freshly ground black pepper, to taste
- 1⁄3-1⁄2 cup crumbled gorgonzola, to taste
Directions See How It's Made
- Trim the fat from the chicken breasts, then cut into bite size pieces.
- Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
- Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
- Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
- Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
- Goes well with a salad, crisp baby green beans, or asparagus.
- For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
- A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).