chicken piccata with orzo

chicken piccata with orzo
chicken piccata with orzo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Outstanding Rate the Recipe Read Reviews (3)

  • Lemon rind gives the orzo floral, muted citrus notes, a nice companion to the zingy sauce.

  • Total: 20 minutes

  • Yield: 4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)

  • Ingredients

  • 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

Directions

1. Cook orzo according to package directions. Drain. Stir in rind. 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. Nutritional Information Calories:345 Fat:8.5g (sat 2.7g,mono 3.6g,poly 0.8g) Protein:32g Carbohydrate:33g Fiber:1.9g Cholesterol:73mg Iron:1.1mg Sodium:328mg Calcium:22mg Caroline Wright, Cooking Light, NOVEMBER 2010

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