Brandied Tarragon Cream Chicken with Baked Orzo

This is such a fun recipe. I made it last weekend for Aunt Sue and my cousins, and this week for Nancy. Its fun because it looks so pretty, tastes like a fancy, complicated recipe (fresh herbs just do that, don't they?) and is very easy! Especially the chicken recipe - I had most of the stuff in my pantry already! It doesn't take that many ingredients when you have a good recipe.

But the best part? Its a good "performance" in the kitchen because you get to light it on fire! Oh yeah! But be careful! Our fire alarm went off, and while Nancy was here we had an intense flame that really reached the ceiling (I say it was cool now, but at the time it was actually kind of scary). So be careful, ok? (By the way, I was too anxious about watching the flame that I didn't have a chance to pick up my camera till it had died down quite a bit).

The chicken recipe is courtesy Rachel Ray, and the Orzo is from Everyday Italian. They both had mushrooms in the recipe, which I have removed. Ick. :) But if you want to add them, just saute with the shallots/onions respectively.

BRANDIED TARRAGON CREAM CHICKEN
Ingredients
4 tablespoons extra virgin olive oil, divided
4 pieces boneless, skinless chicken breast
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup applejack brandy
1/4 cup white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves

Directions
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge the chicken lightly in flour and shake off any excess.

Brown the chicken 3-4 minutes on each side. Remove chicken.

Reduce the heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned.



Remove the pan from heat, add the brandy and ignite with a long kitchen match until the flame subsides.



Return the pan to heat. Add wine and reduce 1 to 2 minutes. Stir in the cream and tarragon and slide chicken back into pan. Reduce heat to low and simmer 8-10 minutes, until chicken is fully cooked.



Serve!



BAKED ORZO WITH FONTINA AND PEAS
Ingredients
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter
1 onion, chopped
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Italian seasoned bread crumbs
1/4 cup grated parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400 degrees. Butter a 9X12 inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the Marsala. Cook until the Marsala has reduced by half, about 5 minutes. Add the mixture to the orzo. Add the cream, fontina, mozzarella, peas, salt and pepper. Stir to combine.



Pour the mixture into the prepared baking dish. In a small bowl combine the bread crumbs, parmesan, and dried thyme. Sprinkle the crumb mixture on top of the pasta. Bake until golden, about 25 minutes.


Enjoy the creamy, cheesy, delicious orzo!!