Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add chicken and saute about 3 minutes per side, or until browned and fork-tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes.

In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley, and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.

[42.8% Cff] Per Serving: 378 cals, 17.8 g fat.

"Also-Ran" in the Hilton Head Island, Sc Hyatt Regency, 42nd National

Published by Ann Burger food editor The Post and Courier