Chicken Fricassee with Edamame and Orzo

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 20 mins

Edamame complements the traditional carrots and ham in this one-pot main dish.

Karry Hosford

Edamame provide a nice counterpoint to the rich creamy sauce, which is absorbed by the orzo.


4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 cloves garlic, minced
1 cup fat-free, low-sodium chicken broth
1/2 cup Chardonnay or other dry white wine
1 cup edamame
2/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cups uncooked)
1/4 cup chopped fresh parsley


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

Recipe courtesy of The Soyfoods Council



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