Categories: Chicken, Quick Recipes

Ingredients

• 1/3 cup uncooked orzo
• 1 tablespoons chopped fresh parsley
• 1 tablespoons butter, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 (6-ounce) skinless, boneless chicken breast halves 2
• 2 teaspoons dried fines herbes
• 1/2 tablespoon olive oil

Directions

1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.

2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.

3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.

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