Creamy Chicken Orzo with Prosciutto

Ingredients

• 300 g chicken breasts
• 20 g plain flour
• 1 tsp sea salt
• pinch black pepper
• 1/2 tsp garlic granules
• 1 tbsp sunflower oil
• 150 g orzo
• 400 ml chicken stock
• 25 g Parmesan (grated)
• 20 g butter
• 2 cloves garlic (minced)
• 100 g tenderstem broccoli (cut in half )
• 100 ml double cream
• 2 tbsp basil leaves
• 4 slices Prosciutto

Instructions

1. 1

   Slice 300g of chicken breasts in half horizontally. In a shallow dish, mix 20g plain flour, ½ tsp sea salt, pinch of black pepper & ½ tsp garlic granules

2. 2

   Coat the halved chicken breasts in the flour mix

3. 3

   Heat 1 tbsp sunflower oil in a large wide pan over a medium heat. Add the chicken and cook for 3 minutes on each side until golden brown

4. 4

   Once nicely golden, add 20g butter and cook for a further 2 minutes. Reduce the heat if the chicken is getting too much colour

5. 5

   Remove the chicken from the pan and set aside. Add 150g orzo and stir to coat in the juices from the pan

6. 6

   Add 400ml chicken stock, 2 garlic cloves and ½ tsp sea salt. Stir and leave to simmer over a medium/low heat for 5 minutes, stirring occasionally

7. 7

   Add 80g tenderstem broccoli and cook for 5 minutes with a lid on

8. 8

   In a separate frying pan, add the 4 slices of Prosciutto and cook for 2 minutes on each side until crisp. Set aside

9. 9

   Add 100ml double cream and 25g Parmesan and stir well. If it is a bit thick add a splash of water

10. 10

    Return the chicken to the pan and leave uncovered for 2-3 minutes

11. 11

    Finish by adding 2 tbsp basil leaves. Stir through and serve topped with the crisp Prosciutto