Chicken Lemon Oreganata Casserole

By sassy47

Ingredients

• Seasoned Flour:
• 2 large boneless skinless chicken breasts
• 2 envelopes Swanson Flavor Boost chicken flavor (or 2 chicken stock cubes)
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 cups orzo
• 2 tablespoons sugar
• 1 1/4 cup water
• 1/4 cup sour cream
• 1 tablespoon capers
• 1 tablespoon fresh oregano, minced (or 1/2 teaspoon dried oregano)
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, chopped
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Pound chicken breast between 2 sheets of waxed paper or plastic wrap with a meat mallet to approximately 1/4-inch thickness. Cut into serving-sized portions.
Mix together all the seasoned flour ingredients. Place mixture on a plate and dredge the chicken pieces, coating them well. Cover and refrigerate for 1 hour.
Lightly grease or spray a 13 x 9 baking dish. Preheat oven to 350 degrees F.
Heat the 2 tbs of olive oil in a large, heavy skillet or saut pan over medium-high heat. Brown chicken breast in hot olive oil until golden brown; remove from pan and set aside.
In a large bowl, combine the orzo, sugar, water, lemon juice, sour cream, capers, fresh oregano, the salt and the pepper. Stir well to combine
Add the 3 tbs of butter to the hot pan and saut the onions and mushrooms until slightly tender. Add the wine and Flavor Boost to deglaze the pan, scraping up all the browned bits. Cool slightly and add the entire contents of the pan to the orzo mixture. Stir well.
Add the orzo mixture to the prepared pan. Top with the browned chicken and bake at 350 degrees F for 20-30 minutes, or until liquid is absorbed by the orzo.
Garnish with lemon slices if desired.