Garlic & White Wine Scaloppine

Last night was one of those nights that when I got home, I was just tired.  Exhausted.  Consada.  Heck, muy consada!  It’s been that way since we’ve gotten back from vacation.  Maybe mentally I’m not ready for the sunny days on the beach to be over?  The real world is calling, and I’m desperately trying to ignore it by walking around in a sleepy haze.  No matter, I still needed to put dinner on the table. Preferably before my chin hit my plate and my fork clattered to the floor.  So, what to do?  What to do?  I had chicken defrosted.  Hmm . . .  AND this packet of McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix.  Oh pease, Cooking Gods, tell me this baby is going to be quick!  The Cooking Gods heard my plea and answered my prayer – quick and tasty!  PS – It also warmed up really well for lunch.

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Ingredients:

3 Tbs flour
1 pkg McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix, divided
1 lb thinly sliced boneless skinless chicken breasts (I used thighs, I’ve been really into them lately)
3 Tbs olive oil
8 oz sliced mushrooms (I’m always looking for a way to save time, so as usual, I bought pre-sliced)
1 1/2 cups water
1/2 cup white wine (and a sip for me, too!)
1 cup orzo pasta

Preparation:

Mix flour and 2 Tbs of Season Mix in a large ziplock bag (I used the gallon size).  Add chicken, in several batches, to flour mixture and shake to coat.

Heat oil in large nonstick skillet on medium heat.  Cook the chicken in batches, about 3 minutes per side, until golden brown.  Remove from skillet.

Stir mushrooms to skillet, adding more oil if needed.  Cook and stir 3 minutes or until lightly browned.  Add water, wine, and remaining Seasoning Mix.  Bring to boil, stirring to scrape browned bits from 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.

Serves 8

Prep time: 10 mins; Cooking time: 25 mins002

*Courtesy McCormickGourment.com


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