Fresh herbs, poultry and a little vermouth are all you need for this simple French dish that is full of flavor. Use a skillet that just fits the chicken in one layer. If it is too large, the sauce will evaporate.
Helpful Hints:
_ Make sure the dried tarragon leaves are still green, not gray or brown.
_ Sliced fresh onions can be found in the produce section of the supermarket.
_ Orzo are tiny, rice shaped pasta. Other small pasta can be substituted.
_ A quick way to chop chives is to snip them with a scissors.
Countdown:
_ Place a pot of water for pasta on to boil first.
_ Prepare chicken.
_ Finish pasta.
Shopping List:
To buy: 2 6-ounce boneless, skinless chicken breasts, 1 carton half-and-half, 1 small bottle dry vermouth, 1 can fat-free, low-sodium chicken broth, 1 bottle dried tarragon, 1 box orzo, 1 container fresh sliced onion, 1 container sliced carrots, 1 bunch chives
Staples: flour, olive oil, salt, black peppercorns.
