Sunday, April 22, 2012

Chicken piccata with orzo

I have been craving chicken piccata since I had it for John's birthday last month. A little research and I found a cooking light recipe.

  • 1 cup uncooked orzo
  • 2 teaspoons grated lemon rind $
  • 4 (4-ounce) chicken cutlets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil $
  • 1/4 cup white wine $
  • 1/2 cup fat-free, lower-sodium chicken broth $
  • 1 tablespoon fresh lemon juice $
  • 1 tablespoon chilled butter, cut into small pieces $
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  1. 1. Cook orzo according to package directions. Drain. Stir in rind.
  2. 2. While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.
Super easy to make and comes together in no time at all.

Raw chicken always looks so gross.

The sauce I thought was great, I made a little extra to make sure there was enough to cover to pasta. John thought it was to lemony.I don't think he knows what he is talking about sometimes.  :) It was delicious!


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