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Chicken Piccatta with Orzo

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 1 cup uncooked orzo
  • 2 teaspoons grated lemon rind
  • 6 (4-ounce) chicken cutlets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon chilled butter, cut into small pieces
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers

Details

Preparation

Step 1

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. Before the last flip sprinkle each piece of chicken with lemon rind and flip one last time. 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.

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