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- 1 cup pearl onions - skinned
- 1 cup orzo pasta - cooked according to package directions
Loaded with vegetables and mushrooms and cooked in a velvety sauce, this tasty chicken dish is
served over orzo pasta for a complete meal. This is a non-alcohol version of this recipe, which
traditionally is made with red or white wine.
Directions
Combine flour, 2 tablespoons of lemon thyme and the seasoning salt.
Coat the chicken pieces
with the mixture, shaking off any excess.
In a dutch oven or skillet, heat 1/2 cup of oil.
Add the chicken to the skillet in a single
layer. Cook until browned on all sides, then remove to a plate.
To the remaining oil in a
pot, add 2 tablespoons of unsalted butter, melt over medium heat.
Add the baby bella mushrooms
and saute for 7-10 minutes or until tender and slightly browned.
Add the garlic and saute for
30 more seconds.
Sprinkle 3 tablespoons of leftover seasoned flour from dredging the chicken
and whisk to combine with the mushrooms.
Raise the heat to medium high and while whisking,
add in the chicken broth.
Keep stirring until it thickens, approximately 2-3 minutes.
Lower
heat to medium low and add in the carrots, pearl onions and snap peas. Salt and pepper to taste
and stir occasionally.
Add the chicken back into the dutch oven and warm it all the way
through.
Serve over hot orzo pasta.
Note:If desired, red or white wine could
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