From: email@example.com (Stephanie da Silva)
Date: Tue, 13 Jul 93 12:24:10 CDT
Orzo-Rice Pilaf 2 tablespoons butter 2 garlic cloves, sliced 4 large whole chicen breasts, boned and halved 2 medium zucchini, sliced 5 egg yolks 1 tablespoon cornstarch 2 teaspoons salt 1/8 teaspoon cayenne pepper 1 chicken flavor bouillon cube 5 tablespoons lemon juice Prepare Orzo Rice Pilaf. In 12 inch skillet over medium-high heat, in hot butter, cook garlic until brown; discard garlic (not on your life!). In same skillet, in remaining butter, cook chicken breasts until browned, on all sides. Add 1/2 cup water; heat to boiling. Reduce heat to low; cover; simmer 10 minutes. Add zucchini; cook 10 minutes longer or until chicken and zucchini are tender. Meanwhile, in 1 quart heavy saucepan with wire whisk, beat egg yolks, cornstarch, salt and cayenne pepper until blended, stir in 1 1/2 cups water and chicken bouillon. Over medium-low heat, heat mixture, stirring until thickened (do not boil), about 10 minutes. Stir in lemon juice. Arrange chicken mixture on a warm platter; spoon on sauce. Serve with Orzo-Rice Pilaf. Orzo-Rice Pilaf: In 2 quart saqucepan over medium-high heat, melt 1/2 cup butter. Add 1 cup orzo; cook until golden, stirring often, about 10 minutes. Stir in 4 cups water, 1 cup regular long-grain rice and 3 chicken flavor bouillon cubes; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until liquid is absorbed and orzo and rice are tender.
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