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Italian Rosemary Chicken with Orzo al Burro and steamed Broccoli

Rosemary Chicken
 4 Boneless, skinless Chicken breasts
 Flour
 Salt and pepper, to taste
 3 tbsp Oil
 1 box Chicken broth
 5 Rosemary sprigs (leave all intact, except one. Pull all leaves off of the sprig)
 10 mushrooms, sliced
 ½ onion, diced
Orzo Au Burro
 1 pkg Orzo, boiled
 ½ stick of butter
 1 cup Asiago, grated
 Parsley, chopped
1

Heat oil in skillet. Add salt and pepper to flour. Dredge chicken through flour mixture. Brown chicken in oil.

2

Meanwhile, place broth and rosemary sprigs in a pan and , reduce to ½ the volume.
Once the volume has reduced, pour broth over chicken, cover and allow to simmer for 15-20 minutes. Temp chicken to ensure it is over 160° (160° is cooked, 180° is white, but very dry).

3

Sauté onions and mushrooms in another pan and place on top of chicken. Once the Chicken is completely cooked, remove chicken to cool slightly and mix cornstarch and water mixture.

4

2-3 T. Cornstarch
1-2 T. Water

You HAVE to mix the cornstarch and water together with your fingers until smooth. Do this with your finger, otherwise you cannot tell what’s going on with the starch. Add the cornstarch to the chicken broth

5

Serve with Orzo Au Burro and Steamed Broccoli

Orzo Au Burro
6

Boil pasta, drain. Add in butter and Asiago and parsley. Serve immediately.