Ingredients

• 2 boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1 teaspoon salt, divided use (optional, I don't use)
• 1/2 teaspoon black pepper, divided use
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups chicken broth, divided use
• 1 cup orzo pasta
• 2 tablespoons butter
• 3 tablespoons minced flat-leaf Italian parsley
• 1/4 cup balsamic vinegar
• 1 tablespoon capers, drained
• 6 tablespoons crumbled feta cheese

Instructions

1. Sprinkle chicken with 1/2 tsp salt (optional) and 1/4 tsp pepper, dust chicken with flour.

2. Heat oil over medium high heat. Saute chicken about 3 minutes per side or until browned.

3. Add garlic and saute about 30 seconds.

4. Add 1 cup of chicken broth and boil 1 minute, stirring to scrape up brown bits.

5. Lower heat and simmer for 10 minutes.

6. Cook orzo in water according to package directions, until al dente.

7. Drain, add butter, parsley, and the remaining salt (optional) and pepper and toss.

8. In skillet with chicken, increase heat to high and add the remaining cup of chicken stock, vinegar, and capers. Cook about 8 minutes, stirring, until consistency is syrupy.

9. Top orzo with chicken mixture and sprinkle with feta.