MARSALA GLAZED CHICKEN WITH SPINACH AND ORZO
Steps:
- Remove visible fat from chicken. Place plastic wrap over chicken and pound to flatten to 1/4-1/2" thick. Add a little salt and pepper to the flour and dip chicken into flour. Coat both sides and shake off the excess. Heat oli in medium-size nonstick skillet over medium-high heat. Brown chicken to minutes on each side. Add Marsala to pan and continue to cook 2-3 minutes. A meat thermometer should read 165 degrees. Remove chicken to individul plates and sprinkle with salt and pepper to taste. Continue to simmer the sauce about 1 minute to slightly reduce it. Spoon sauce over the chicken and cover with foil to keep warm while you make the spinach and orzo. Directions for Orzo dish: Place a large pot of water on to boil for the orzo. Add orzo to boiling wer and boil 9-10 minutes. Drain and toss with 2 tsp olive oil. Add salt and pepper to taste. Meanwhile, place spinach in a microwave-safe bowl and microwave on high for 3 minutes. Drain. Heat 2 remaining tsp olive oil in the same skillet used for the chicken. Add garlic and raisins. Stir for about 30 seconds. Add the spinach to the skillet and mix into garlic and raisins breaking up the spinach with the side of a spoon. Removefrom the heat and add the strained orzo. Mix well. Important to get as much of the water out of the spinach as possible so that it doesn't dilute the flavor of the dish. Also, Heidi would just as soon have less spinach, although she really liked the overall dish.
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