Greek chicken and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts |
| 2 | teaspoons | Dried oregano |
| Salt; to taste | ||
| Ground pepper; to taste | ||
| 1 | tablespoon | Olive oil |
| 1 | cup | Frozen green beans |
| 1½ | cup | Broccoli |
| ⅔ | cup | Onions; chopped in 1\" |
| Pieces | ||
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Fresh lemon peel; grated |
| ⅔ | cup | Chicken broth |
| ⅓ | cup | White wine |
| 1½ | cup | Orzo; hot cooked |
Directions
Flatten chicken thighs slightly and sprinkle with seasonings. In large nonstick skillet over medium-high heat, heat oil. Add thighs and cook 8 to 10 minutes until browned on both sides, turning once. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer 10 to 15 minutes until chicken through and vegetables are tender-crisp. Stir in orzo and serve.
Recipe By : Katherine Rodman Posted to Digest eat-lf.v096.n230 Date: Wed, 27 Nov 1996 00:03:17 -0500 From: Katherine Rodman <afn25136@...> NOTES : A one dish meal. Delicious and easy to make.
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