Chicken Fricassee with Orzo



4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup Chardonnay or other dry white wine
1/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1/4 cup chopped fresh parsley
Parsley sprigs (optional)

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

Serves 4