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Provencal Chicken Breasts With Rosemary Orzo

Make Provencal Chicken Breasts With Rosemary Orzo at home with Halved, Olive Oil, Dry White Wine, Lg Garlic Minced, and Chicken Broth. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 2 1/2 lb
• 2 tbsp
• 1/2 cup
• 2
• 2 cup
• 1 can
• 1
• 1 cup
• 1 lb
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   With tongs as browned to a large plate.

2. 2

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

3. 3

   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.

4. 4

   Transfer chicken to a platter.

5. 5

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

6. 6

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

7. 7

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

8. 8

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