INGREDIENTS
1/2 cup flour
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
2 tablespoons olive oil
4 boneless skinless chicken breasts
1 tablespoon chopped garlic
1/2 cup chopped yellow onion
1/2 cup sun-dried tomatoes, chopped
1/4 teaspoon red pepper flakes
1/2 tablespoon oregano
1/2 tablespoon thyme
1 1/2 cups orzo
1 cup white wine
2 cups chicken broth
3/4 cup olives I used sliced black
INSTRUCTIONS
In a bowl mix together the flour, paprika, garlic powder, onion powder, and salt and pepper. Set aside. Heat the olive oil in a large pan, over medium-high heat. Dredge the chicken breasts in the flour mixture, and sear both sides of the chicken, about 5 to 6 minutes per side. Remove from the pan, and set aside.
In the same pan, toss in the garlic, onion, and sun-dried tomatoes. Cook over medium heat until onion is translucent. Stirring often, you don't want to burn the garlic.
Season with red pepper flakes, oregano, and thyme. Stir in the orzo, white wine, and chicken broth. Place the chicken breasts on top. Cover and cook on medium for 10 to 15 minutes, or until the orzo is done, and the chicken is no longer pink. Remove the chicken from the pan, stir in the olives, and place the chicken back in the pan. Serve hot