Free Recipe Chicken Messina (Scaturo)
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken Messina (Scaturo) Recipe
2 Whole boneless skinless
-chicken breasts, cut in
-1-1/2 pcs
1 ts Salt; divided
1/2 ts Freshly ground pepper;
-divided
2 tb Flour
2 tb Olive oil
1 Clove garlic; minced
2 c Chicken broth; or stock
-divided
4 qt Boiling water
1 c Orzo
2 tb Butter
3 tb Minced parsley
1/4 c Balsamic vinegar
1 tb Capers; drained
6 tb Crumbled feta cheese
1/2 Bosc pear; cored and sliced
Chicken Messina (Scaturo) Preparation
Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add chicken and saute about 3 minutes per side, or until browned and fork-tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley, and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices. [42.8% CFF] Per Serving: 378 cals, 17.8 g fat. Also-Ran in the Hilton Head Island, SC Hyatt Regency, 42nd National Chicken Cooking Contest, April 4, 1997 Published by Ann Burger food editor The Post and Courier ) on 16, April, 1997 and PATh posted to McRecipe same day. Recipe by: David Scaturo, Columbia, SC Volume 01 Number 188 by Terry Pogue <tpogue@idsonline.com> on Nov 1, 1997
Cooking Temperature:
Recipe Serves: 4
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