Chicken Messina

  • Yield: 4 servings


1-- whole boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1teaspoon salt, divided
1/2teaspoon freshly ground pepper, divided
2tablespoons flour
2tablespoons olive oil
1clove clove garlic, minced
2cups chicken stock, divided
4quarts boiling water
1cup orzo
2tablespoons butter
3tablespoons minced parsley
1/4cup balsamic vinegar
1tablespoon capers, drained
6teaspoons crumbled feta cheese
1/2-- Bosc pear, cored and sliced


  1. 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 sauté about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil. To frypan, add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap 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.