Source:
America's Favorite Food Associations
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2 whole chicken breasts, boneless, skinless, cut into 1 1/2-inch pieces
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1 teaspoon salt, divided
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1/2 teaspoon ground pepper, divided, freshly
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2 tablespoons flour
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2 tablespoons olive oil
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1 clove garlic, minced
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2 cups chicken stock, divided
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4 quarts water, boiling
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1 cup orzo
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2 tablespoons butter
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3 tablespoons parsley, minced
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1/4 cup balsamic vinegar
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1 tablespoon capers, drained
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6 tablespoons feta cheese, crumbled
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1/2 Bosc pear, cored and sliced
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Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add chicken and saute about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.
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