An impromptu elegant dish is done in 30 minutes and in one skillet. Orzo pilaf, a simple stovetop dish is a perfect sidekick to it. Dinner is served in no time.
Yield: 4 servings
Time: 30 minutes
Ingredients:
Chicken Breast and Leeks:
- 3 Tbsp olive oil
- 2 large leeks, about 4 cups, thinly sliced
- 2 large shallots, thinly sliced
- 1/2 lb (225 g) brown mushrooms, sliced
- 1 large garlic clove, thinly sliced
- salt and freshly ground pepper
- 1 lb (450 g) skinless, boneless chicken breasts, cut into 3 inch (7,5 cm) pieces
- 1/4 cup (30 g) all purpose flour, for dusting
- 1/2 cup (120 ml) dry white wine
- 2 cups (500 ml) chicken stock
- 1 Tbsp fresh chopped thyme or 1 tsp dried thyme
- 4 Tbsp crème fraîche or Greek yogurt
- 2 tsp Dijon mustard, or to taste
Orzo Pilaf:
- 2 Tbsp olive oil
- 1 cup (200 g) orzo
- 1 tsp turmeric, or to taste
- 2 cups (500 ml) chicken or vegetable broth
- salt and freshly ground pepper
- 4 Tbsp flat-leaf parsley, roughly chopped
Preparation:
Chicken Breast and Leeks:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add leeks and shallots and cook stirring once in a while for about 10 minutes or until leeks are limp. Add the sliced mushrooms and garlic. Continue cooking for about 5 minutes longer. Add salt and pepper. Transfer the leek/mushroom mix to a plate and keep it warm. Season chicken with salt and pepper. Dust it lightly with flour. Shake off the excess. Set aside.
Wipe the skillet off with paper towels. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add chicken pieces and cook it until pieces are golden brown on both sides, 2-3 minutes per side. Add wine while scrapping the juicy bits from the bottom of the skillet. Reduce the wine to a half. Add the chicken stock, thyme and cook it for about 5 minutes longer or until chicken pieces are cooked through. Transfer chicken to the leek/mushroom plate. Keep it warm.
Orzo Pilaf:
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the orzo and toast it for 1-2 minutes. Add the turmeric and cook it for 1 minute longer.
Bring the broth to a quick boil in another saucepan and then pour it over the orzo. Give it a stir and reduce heat to a simmer. Cook orzo uncovered, stirring once in a while to prevent orzo from sticking on the bottom of the saucepan. Simmer for about 7-10 minutes or until orzo is “al dente”. Remove from the heat, drizzle it with the remaining tablespoon of olive oil. Adjust seasonings and keep it warm.
To Assemble:
Bring chicken stock to a rapid simmer over high heat and reduce it by half. About 2-3 minutes. Return chicken, leeks, and mushrooms to the skillet and warm it up over low heat. Blend creme fraiche and Dijon mustard in a small bowl. Pour it over the chicken and leeks. Stir everything gently to coat and adjust seasoning. Do not let the sauce come to a boil, it will curdle.
