Chicken with Peas and Orzo

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.

INGREDIENTS

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 3/4 cup chopped green onions
• 1/2 cup diced carrot
• 1/2 cup diced ham
• 2 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1/2 cup Round Barn Chardonnay
• 1 cup fresh or frozen green peas
• 2/3 cup whipping cream
• 3 cups hot cooked orzo (1½ cups uncooked
• 1/4 cup chopped fresh parsley

PREPARATION

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 3/4 cup cooked orzo onto each of 4 plates. Top each with a chicken breast half, 1/3 cup sauce and 1 tablespoon parsley. Serves 4.