This dish pops with flavor. There have been times that I have not been able to get hot cherry peppers so I bought just the cherry peppers and it works just fine. This is a Rachael Ray recipe.
1/4 cup extra-virgin olive oil
3 chicken breast
1/2 lb orzo pasta (3 cups)
One 9 oz. package frozen artichoke hearts, thawed
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup Cooking Dry White Wine
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 tablespoons of their liquid
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side. Meanwhile in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes. Drain and add the remaining 2 tablespoons olive oil. Cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining hot pepper liquid and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.
I prefer to combine orzo in the skillet to absorb all those wonderful flavors then transfer to a platter.
This is one of Melinda's favorite dishes.