This recipe came my way via Lemons for Lulu.
- 1 stick butter, divided
- 6 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced,
- 1 tablespoon fresh sage, chopped
- 1 16 oz package orzo
- 32 oz chicken broth
Preheat oven to 375. In large skillet, melt 2 tablespoons of butter. Season chicken breast and add to butter in batches adding another 2 tablespoons in between. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.
In a large stockpot, melt ¼ cup butter. Add shallots and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.
Pour orzo into a 13 x 9 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.