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Chicken and Herbs With Carrot Risotto Recipe


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     Chicken and Herbs With Carrot Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   5 minutes

4 garlic cloves
4 medium carrots, peeled and cut into 1 inch pieces
2 tablespoons of extra-virgin olive oil
8 ounces orzo
3 cups low-sodium chicken broth
1/4 tablespoon of salt (or more)
1 tablespoon minced fresh thyme
2 tablespoons of ground coriander
2 boneless, skinless chicken breast (about 1 lb) cut crosswise into 1/2 inch thick chunks
1/3 cup dry white wine
2 tablespoons minced fresh italian parsley
pinch of black pepper

Finely chop garlic in a food processor. Add carrots and pulse into 1/4 to 1/2 inch pieces.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and stir to blend. Pour in 2 3/4 cups broth and 1/4 teaspoon of salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.
Meanwhile, season chicken pieces with thyme, coriander and a pinch of salt and pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single later and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wind and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.
Season orzo with salt and black pepper to taste. Spoon pan juices over chicken; serve with orzo.

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