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Your family will feel like dinner guests when they sit down to this flavorful chicken and mushroom dish.
3 tablespoons flour
1 package McCormick Gourmet™ Garlic & White Wine Chicken Scaloppine Recipe & Seasoning Mix
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons olive oil
1 package (8 ounces) sliced mushrooms
1 1/2 cups water
1/2 cup white wine
1 cup orzo pasta
Mix flour and 2 tablespoons of the Seasoning Mix in shallow dish. Coat chicken with flour mixture.
Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Repeat with remaining chicken.
Stir mushrooms into skillet, adding additional oil if needed. Cook and stir 3 minutes or until lightly browned. Add water, wine and remaining Seasoning Mix. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in orzo. Place chicken over orzo. Reduce heat to medium-low; cover and cook 10 minutes or until liquid is absorbed and orzo is tender.
To prepare with rice: Use 1 1/2 cups chicken stock and 3/4 cup long grain rice, and increase cook time to 25 minutes.
(Amount per serving)
Awesome recipe, it's a favorite around here. I agree with the others who used chicken stock. Definitely makes it pop! I loved it, used gluten free flour and orzo for a gluten free alternative.
Was this helpful?
I thought this dish was bland - and I used chicken stock instead of water. I'm going to try adding some capers next time and see if that will "jazz" up the flavor.
Very good dish , use the chicken stock give the the dish a nice flavor , and I add some fresh garlic
This is an absolutely delicious dish. I will say its worth it to use chicken stock, makes a big difference, adds a lot of flavor to the chicken and sauce.