Marry Me Chicken Orzo

 

Courtesy of  Carolyn Malcoun at Eatingwell.com

 

Updated on October 22, 2024

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Ingredients

 

•     1 pound chicken cutlets

•     ¼ teaspoon salt, divided

•     ¼ teaspoon ground pepper, divided

•     ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

•     ½ cup finely chopped shallots

•     ½ cup dry white wine

•     ½ cup heavy cream

•     2 tablespoons chopped fresh parsley

 

Method

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1. Sprinkle chicken with 1/8 teaspoon each salt and pepper.
    

2. Heat sun-dried tomato oil in a large skillet over medium heat.
    

3. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
    

4. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute.
    

5. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
    

6. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.
    

7. Return the chicken to the pan and turn to coat with the sauce.
    

8. Serve the chicken topped with the sauce and parsley.