We headed out this past weekend for a much needed camping trip with our friends, so when we returned home, there wasn’t much time to get in a grocery shop.
I dug around in the freezer and the pantry and came up with this for dinner:
1/4 cup, plus 2 Tbsp butter
4 chicken breasts
½ teaspoon salt
¼ teaspoon pepper
1/2 small onion, chopped
2 cloves garlic, minced
1 lb mushrooms, sliced
1 Tbsp fresh sage, chopped
450g uncooked orzo
4 cups (1 box) low sodium chicken broth
Preheat oven to 375.
In large skillet, melt 2 Tbsp of butter. Season chicken breast with salt and pepper and add to butter in batches. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.
In a large stockpot, melt ¼ cup butter. Add onion and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.
Pour orzo into a 9×13 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.
I served this with a side of Brown Sugar Glazed Beets and Carrots!
Brown Sugar Glazed Beets and Carrots
3 Tbsp brown sugar
2 Tbsp orange juice ( I used the juice from 1/2 of a fresh slice of orange)
1 Tbsp butter
1/4 tsp salt
1/4 tsp freshly ground pepper
3 cups steamed cubed beets (1/2- to 1-inch cubes) and 2″ pieces of chopped carrot or baby carrots
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and carrots and cook until most of the liquid has evaporated and the veggies are coated with glaze, 6 to 8 minutes. Serve hot or warm.