Artichoke Chicken and Parmasean Orzo

This one is a recent favorite of ours from http://www.cuisineathomespecials.com/ . I credit the great recipe.

4 boneless, skinless chicken breats
salt and pepper
1/4 cup all purpose flour
1 box frozen artichoke hearts thawed and halved (or 1 can drained)
1 cup dry white wine (chardonnay works well)
1/4 cup honey
2 T white wine vinegar
2 T unsalted butter
1/4 cup chopped fresh parsley (optional)
salt and pepper to taste

1. Dust seasoned chicken breasts with flour.
2. Saute in oil in large nonstick skillet over medium high heat until brown, ~3 min per side.
3. Add artichokes and saute 2 minutes, or until edges are lightly golden.
4. Whisk wine, honey, and vinegar together then pour over chicken.
5. Simmer 3 minutes to reduce slightly.
6. Finish with butter, then stir in parsley. Season before serving.

1 cup dry orzo
1/2 cup heavy cream
1/4 cup Parmesean, grated
salt to taste

1. Bring pot of salted water to boil for orzo.
2. Cook orzo according to package directions; drain.
3. Return pasta to pot and stir in cream and Parmesan.
4. Cook until thick, about 1 minute, then season with salt.