Chicken Fricassee With Orzo

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter or stick margarine
• 3/4 cup chopped green onions
• 1/2 cup diced carrot
• 1/2 cup diced ham
• 2 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup Chardonnay or other dry white wine
• 1/3 cup whipping cream
• 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
• 1/4 cup chopped fresh parsley
• Parsley sprigs (optional)

1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
2. Add onions, carrot, ham, and garlic to pan; saute 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley. Garnish with parsley sprigs, if desired.

salt, black pepper, butter, green onions, carrot, ham, garlic, chicken broth, white wine, whipping cream, hot cooked orzo, parsley, parsley

Taken from www.myrecipes.com/recipe/chicken-fricassee-with-orzo (may not work)