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How To make Provencal Chicken Breasts with Rosemary Orzo
3 Whole boneless chicken
.breasts with skin (about 2 1/2 pounds, halved
2 tb Olive oil
1/2 c Dry white wine
2 lg Garlic cloves, minced
4 Leeks, white part, halved
.lengthwise, sliced 1/4 in. .thick crosswise, washed .well, and drained 2 c Chicken broth
1 cn 28-32 oz whole tomatoes,
.drained and chopped 1 ts Freshly grated orange zest
1 c Drained nicoise or kalamata
.olives
ROSEMARY ORZO:
1 lb Orzo (rice-shaped pasta)
3 tb Olive oil
1 tb Finely chopped rosemary
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole 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 to casserole 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.
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
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Provencal Chicken Breasts - Kitchen Cat
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★ Kitchen Cat ★ Provencal Chicken Breasts Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 28-oz Can : Whole Tomatoes; Drained and Chopped
1 tb : Rosemary; Finely Chopped
1 c : Nicoise Olives; Drained, or Kalamata Olives
1 lb : Orzo; (Rice-shaped Pasta)
2 tb : Olive Oil
3 Whole : Boneless Chicken Breasts With Skin; (About 2.5-pounds), Halved
2 lg : Garlic; Minced
3 tb : Olive Oil
1/2 c : Dry White Wine
1 ts : Orange Zest; Freshly Grated
4 : Leeks; White Part, Halved Lengthwise, Sliced 1/4 in Thick Crosswise, Washed Well, and Drained
2 c : Chicken Broth
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Chicken Orzo Soup
Thank you Tiffany for an amazing soup that always makes me feel better!
It's a couple chicken breasts/thighs cooked. Set them aside.
Then sauteed: 1 large onion, 2-3 sliced carrots, 2-3 stalks celery with the leafy tops included. Set them aside.
Next I make a roux in the pan I sauteed everything in (after they've been taken out): melt a couple tablespoons butter in a pan and then add an equal amount of flour. Stir this together constantly and let it cook in the pan. It will brown up; as long as it's not burnt it's good.
Then gradually add your chicken stock or broth & stir in a little at a time. Probably about 6 cups? Not sure on the measurement. I just eyeball it.
I put the chicken (shredded or diced) back in the pot with the broth and add the veggies too.
Seasonings include:
a couple teaspoons salt (how much depends on if you used store-bought stock or homemade... store-bought needs less salt; sometimes I use half sea salt & half garlic or celery salt... just kinda depends on my mood...)
a teaspoon of pepper
a tablespoon of dried parsley
a teaspoon or two of each:
rosemary
thyme
herbes de provence
garlic powder (or I add a couple minced cloves to the veggies when they're nearly done sauteeing so it doesn't burn)
1-2 bay leaves
a pinch of crushed red pepper flakes
Then I stir in the orzo and simmer until it's all done. And that's it!
HELLO FRESH 2017
HELLO FRESH 2017
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