Chicken Piccata with Orzo

By Jaymers

Calories: 345; Fat: 8.5g; Protein: 32g; Carbs: 33g; Fiber: 1.9g; Cholesterol: 73mg; Iron: 1.1mg; Sodium: 328mg; Calcium: 22mg

* Serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce

* SUGGESTION: Serve the chicken and sauce over orzo or wild rice with a side salad

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

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 teh 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.