Chicken Fricassee with Edamame and Orzo

Karry Hosford
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

Edamame provide a nice counterpoint to the rich creamy sauce, which is absorbed by the orzo.


4-- (4-ounce) skinless, boneless chicken breast halves
1/2teaspoon salt
1/4teaspoon black pepper
2teaspoons butter
3/4cup chopped green onions
1/2cup diced carrot
1/2cup diced ham
2cloves garlic, minced
1cup fat-free, low-sodium chicken broth
1/2cup Chardonnay or other dry white wine
1cup edamame
2/3cup whipping cream
3cups hot cooked orzo (about 1 1/2 cups uncooked)
1/4cup chopped fresh parsley


  1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken and cook for 3 minutes on each side or until browned. Remove chicken from pan.
  2. Add onions, carrot, ham and garlic to pan and sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping pan to loosen browned bits.
  3. Return chicken to pan and bring to a boil. Add edamame. Cover, reduce heat and simmer 10 minutes or until chicken is done.
  4. Remove chicken from pan with a slotted spoon. Keep warm. Add whipping cream and cook, uncovered, over medium heat for 8 minutes.
  5. Spoon 3/4 cup orzo onto each of 4 plates. Top orzo with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley.


Nutritional Info *per serving

  • Calories 527
  • Fat 14.3g
  • Saturated Fat 7.1g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.3g
  • Cholesterol 105mg
  • Sodium 726mg
  • Carbohydrate 57.7g
  • Fiber 2.8g
  • Protein 39.6g