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Chicken Orzo

Colleen’s Chicken Orzo made by Sr. Anne Helene

1½ lbs. Chicken breasts
12 oz. bottle of Greek marinade
1 lb. orzo pasta
1 large onion
1 12 oz. pkg. mushrooms
Olive oil
3 T butter
3 T flour
1 ½ cups chicken stock
3 eggs
The juice of 3 lemons
Feta Cheese
Black olives

Cut chicken breasts into large bite size pieces. Place chicken in bowl and cover with 12 oz or Greek marinade – marinade chicken for 3 – 4 hours or overnight; keep refrigerated. Boil water in medium size pan with a large pinch of salt. Add orzo pasta to boiling water. Boil approx. 8 – 10 minutes, uncovered. When you are ready for the orzo – drain through a colander.

1 large onion –chop coarsely
1 12 oz pkg. mushrooms; clean and cut in half
Use 2 T olive oil in a frying pan to sauté mushrooms and onions for approx. 10 minutes – stir occasionally. Remove cover and continue to sauté until liquid it gone. Then brown the onions and mushrooms – approx. 5 minutes. Remove from heat and place in a separate bowl.

Place marinade chicken pieces in the same frying pan and cover. When chicken is browned add the onions and mushrooms that have already been sautéed. Keep on low heat. DO NOT RE-USE MARINADE!

Prepare roux, which will become a lemon sauce:
Melt 3T butter in a small pan, add 3 T of flour. Constantly stir to form a roux. When this mixture is light brown – SLOWLY add 1 ½ cusp of chicken stock that has been previously heated. Stir constantly until mixture becomes the consistency of mayonnaise. This takes 15 minutes.

In a separate bowl add 3 eggs; the juice of 3 lemons, 3 T of chicken stock and a dash of salt and pepper. SLOWLY add to the roux.
Place drained orzo on a platter. Top with the chicken mix and then pour the lemon roux on top. Garnish with feta cheese and Greek olives.

Sister Simon’s Spinach Salad by Sr. Anne Helene

1 lb. fresh baby spinach (1 bag)
2 cups chopped unpeeled Granny Smith apples (1 big apple)
½ cup of FRESH sliced strawberries
¼ cup crumbled bacon (4 – 6 slices) Bacon bits can be used if you are watching your fat intake

Whisk together ¾ cup of vegetable oil
1/3 cup white wine vinegar
1 small onion (grated – include the juice)
½ cup sugar
2 tsp. Worcestershire sauce
2 tsp. salt

Pour over the salad just before serving and toss. Then add the bacon to top the salad.