Chicken Scaloppine

2 large, boneless, skinless chicken breasts, cut into 1/2" strips
1 pkg. McCormick Gourmet Garlic & White Wine Chicken Scaloppine
1/4 cup flour
3-4 Tbsp. olive oil
1 can sliced mushrooms, undrained
2 cups chicken broth
1 cup orzo pasta

In a gallon plastic bag mix flour and 2 Tbsp. of the McCormick Gourmet mix.  Place chicken strips in bag and shake coating chicken completely.  Heat the olive oil in a large frying pan over med. high heat.  Add the chicken to the pan in batches allowing each to cook about 3 minutes on each side or until brown but don't allow the chicken pieces to touch while cooking.  Remove from pan and add next batch until all chicken is browned.  Into the pan stir in mushrooms with liquid, remaining seasoning mix, chicken broth and orzo.  Bring to a boil.  Lower heat to simmer.  Place chicken over orzo.  Cover and cook 10 minutes or until the orzo is done and the liquid has been absorbed.  Serves 6

Martha:  I found this package of McCormick Gourmet Garlic & White Wine Chicken Scaloppine on sale and decided to give it a try.  Sure glad I did.  This is one of the best chicken dishes I've had in a long time.  The flavors are perfectly blended and absorb into the chicken and orzo giving both a wonderful taste.  The original recipe called for 1 1/2 cups of water or chicken stock and 1/2 cup of white wine.  I increased the broth and eliminated the wine.  My food testers that were given this to try have all raved about how good this turned out.  And it's so simple to make.