Lemon Herbed Chicken with Orzo

Submitted by Lynette Rogers

Ingredients:

1,  3 pound chicken, cut up in even sized pieces

(may use 3 lb. package of chicken breasts

w/bone& skin - cut each breast in half)

Salt and pepper to taste

2 to 4 tablespoons vegetable or olive oil

1 medium onion

2 garlic cloves

1 tablespoon olive oil

1 can fat free chicken broth

1/4 cup lemon juice

1 cup chopped parsley

1/2 cup chopped celery leaves

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 cup orzo (rice shaped pasta)

Greek olives (klamato)

Recipe:

Peel and chop onion and garlic cloves.  Sprinkle chicken with salt and pepper.  Heat oil in large frying pan or Dutch oven.  Sauté onion and garlic until tender; remove.  Brown chicken, a few pieces at a time; set aside.  Return all chicken, onion and garlic to pan.  Add remaining ingredients except orzo.

Bring mixture to a boil then lower heat to low and simmer (do not boil) until chicken is done, about 20 minutes.  Internal temperature should be 185 degrees.

Remove chicken and place on a warm dish.  cover with plastic wrap or foil to keep it warm.  Bring remaining juices to a boil, scraping browned bits from the bottom of the pot, and add 1 cup orzo and cook until tender, about 8 to 10 minutes (it will absorb most of the juices). Add split olives to orzo.  Makes 4 to 6 servings.

To serve: Place 1 or 2 chicken pieces and a generous spoonful of orzo on each plate.