Chicken Fricassee with Peas and Orzo

chicken fricassee
Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Orzo is an Italian pasta that resembles rice. Look for it in the pasta section of your supermarket. If you prefer to omit the wine, increase the amount of chicken broth to 1 ½ cups. Be sure to use heavy cream in this recipe; milk or half and half may curdle. With this rich entrée, all you need is a crispy green salad.


4-- boneless, skinless chicken breast halves
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
2teaspoons butter
3/4cup chopped green onions
1/2cup diced carrot
1/2cup diced ham
2-- garlic cloves, minced
1cup reduced-sodium chicken broth
1/2cup Chardonnay or other dry white wine
1cup fresh or frozen green peas
2/3cup whipping cream
3cups hot cooked orzo (1½ 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; cook until browned, about 3 minutes on each side. Remove from pan.
  2. Add onions, carrot, ham and garlic to pan; sauté until lightly browned, about 4 minutes. Stir in broth and wine, if using, scraping to loosen browned bits.
  3. Return chicken to pan. Bring to a boil. Add peas. Cover, reduce heat, and simmer until chicken is done, about 10 minutes.
  4. Remove chicken from pan; keep warm. Add whipping cream to pan. Cook, uncovered, over medium heat, 8 minutes.
  5. Spoon ¾ cup cooked orzo onto each of 4 plates. Top each with a chicken breast half, 1/3 cup sauce and 1 tablespoon parsley.

Nutritional Info *per serving

  • Calories 770
  • Glycemic Load 2.19
  • Fat 28g
  • Saturated Fat 15g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 160mg
  • Sodium 870mg
  • Potassium 710mg
  • Carbohydrate 77g
  • Fiber 6g
  • Sugars 7g
  • Protein 48g
  • Trans Fat 0.5g
  • Vitamin A 100%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 30%