Saturday night's main entree... (which I served minus the olives and made the stock from a bouillon cube)
Chicken with Tomato and Feta Cheese Sauce
from Bon Appetit (March 1996)
2 TBSP olive oil
3 large shallots, chopped
2 tsp dried oregano
4 boneless chicken halves
2 cups canned crushed tomatoes with added puree
1 14-1/2 ounce can low-salt chicken broth
1 cup crumbled feta cheese
1/3 cup chopped brine-cured olives (such as Kalamata)
Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and saute until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken and saute until it begins to brown, about 5 minutes. Turn chicken. Add tomatoes and broth and bring to boil. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce until thickened, approximately another 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.
And I served it with....
Sesame Orzo with Charred Scallions
from Gourmet (August 1995)
1 TBSP sesame seeds
3/4 cup orzo
2 tsp sesame oil
1 bunch scallions cut on diagonal into 1-inch pieces
In a dry small heavy skillet cook sesame seeds over moderate heat until golden brown - about 4 minutes. In a 3-quart saucepan bring 2 quarts salted water to boil. Add orzo and cook until al dente. Drain orzo and rinse under cold water. Drain again and add sesame seeds. In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking. Saute scallions until lightly charred and tender, about 3 to 4 minutes. Stir into orzo and season with salt and pepper.
Addendum:
The next afternoon I had the remaining sauce over the leftover orzo. While the sauce buried the sesame, it was still quite tasty. I recommend trying the sauce as an alternative on pasta.