Greek Chicken and Orzo Skillet

Greek Chicken and Orzo Skillet

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  1. Heat oil in a cast iron skillet over medium high heat. Brown chicken for 3-5 minutes on each side. Remove chicken from the pan and set aside.
  2. Reduce heat to medium. Cook onion until translucent, about 4 minutes. Add tomatoes, artichokes, olives, garlic, seasoning, and salt and pepper to taste. Cook for about 5 to 7 minutes, or until tomatoes are soft.
  3. Deglaze the pan with white wine and vinegar, cooking until reduced by half, about 3 minutes.
  4. Stir in the orzo and chicken broth. Place the chicken on top. Increase heat to high and bring mixture to a boil. Cover and reduce heat to a simmer. Cook until liquid is absorbed and chicken is done, about 12 minutes.
  5. Serve sprinkled with basil, parsley, feta and lemon juice.

Serves 4

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