• 6 chicken breast halves, boneless, skinless
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon paprika
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, crushed
  • ¼ cup dry vermouth
  • ¼ cup chopped ripe olives
  • 2 teaspoons capers
  • 1 teaspoon dry dill weed
  • 1 teaspoon dry basil
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 2 ounces feta cheese, crumbled
  • 1 lb. orzo, cooked according to package directions


1. In medium plastic bag, place flour, salt, pepper and paprika, shaking to mix well.
2. Add chicken, one piece at a time, and shake to coat.
3. In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes per side.
4. Remove chicken from pan and set aside. To frypan, add onion and garlic and sauté until soft. Add vermouth, raise heat and boil 1 minute.
5. Reduce heat to medium and stir in olives, capers, dill, basil, chicken broth and tomato sauce. Cook about 7 minutes until sauce is reduced and thickened.
6. Return chicken to pan and warm through, about 5 minutes. Arrange orzo on large platter and top with chicken and sauce. Sprinkle with cheese.



Ruth-Anne O'Gorman
Kodiak, AK
2005 Finalist