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Sometimes it's just deciding to try ingredients that you may have on hand to use them up and invent a new dish. It only takes a bit of courage in your ability and desire to make something new. This dish is one I dreamed up using my love of Mediterranean-style cuisine and ingredients I usually have at my disposal.

Ingredients (Serves 2 – easily doubled)

1 large chicken breast – sliced on the diagonal into 6 pieces

4 sections of sun-dried tomato in oil – chopped fine

1 jar of marinated artichokes – drained, with each cut into quarters

2 cloves of garlic – minced

¼ medium red onion – very finely minced

2 tbsp of fresh basil – chopped fine

1 tbsp of fresh parsley – chopped fine

1/3 cup of white wine or vermouth

1/2 cup of chicken broth

Flour for dredging

2 tbsp olive oil

Salt and pepper

1/2 cup orzo pasta

The method

Lightly season the chicken pieces with salt and pepper, pound lightly to flatten with a kitchen mallet or use a heavy chef’s knife. Dredge in flour.

Start cooking the orzo pasta until al dente. Drain it and set aside.

While the pasta is cooking, heat the oil in a frying pan on medium heat until glistening. Add the chicken pieces and sauté until just golden, put them on a plate, and keep warm.

Add the garlic and onion and sauté until softened. About 3-5 minutes.

Reduce the heat and add the sun-dried tomatoes and artichokes. Sauté until you smell the aromas rising.

Slide the chicken pieces and any residual juices into the pan, raise the heat to medium-high, and add the wine. When the wine has almost evaporated, add the broth and the herbs. Season to taste.

Spoon half the orzo onto each plate. Divide the chicken into two portions, and place the mixture on top of and around the orzo.

A nice bottle of Pinot Grigio is perfect to accompany this dish.