Chicken Fricassee with Peas and Orzo Recipe

4 boneless, skinless chicken breast halves
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 teaspoons butter
¾ cup chopped green onions
½ cup diced carrot
½ cup diced ham
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
½ cup Chardonnay or other dry white wine
1 cup fresh or frozen green peas
2/3 cup whipping cream
3 cups hot cooked orzo (1½ cups uncooked)
¼ cup chopped fresh parsley

1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes on each side. Remove from pan.
2. Add onions, carrot, ham and garlic to pan; sauté until lightly browned, about 4 minutes. Stir in broth and wine, scraping to loosen browned bits.
3. Return chicken to pan. Bring to a boil. Add peas. Cover, reduce heat, and simmer until chicken is done, about 10 minutes.
4. Remove chicken from pan; keep warm. Add whipping cream. Cook, uncovered, over medium heat, 8 minutes.
5. Spoon ¾ cup cooked orzo onto each of 4 plates. Top each with a chicken breast half, 1/3 cup sauce and 1 tablespoon parsley. Serves 4.

Per serving: 670 calories, 23g fat, 125mg chol., 37g prot., 74g carbs., 6g fiber, 550mg sodium.