Seared Chicken & Vegetable Orzo with Brown Sugar & Caper Pan Sauce

Step 1

1 Prepare the ingredients: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the prunes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the sugar, vinegar, and 1/4 cup of warm water until the sugar has dissolved.

Step 2

2 Cook the chicken: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 3

3 Make the vegetable orzo: While the chicken cooks, add the orzo to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces and continue to cook, stirring occasionally, 2 to 3 minutes, or until the pasta and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Step 4

4 Make the pan sauce & serve your dish: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sugar-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the vegetable orzo. Top the chicken with the pan sauce. Enjoy!

Step 5

1 Prepare the ingredients: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the prunes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the sugar, vinegar, and 1/4 cup of warm water until the sugar has dissolved.

Step 6

2 Cook the chicken: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 7

3 Make the vegetable orzo: While the chicken cooks, add the orzo to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces and continue to cook, stirring occasionally, 2 to 3 minutes, or until the pasta and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Step 8

4 Make the pan sauce & serve your dish: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sugar-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the vegetable orzo. Top the chicken with the pan sauce. Enjoy!