Ingredients
- Orzo and Spinach:
- 1-1/2 pounds chicken cutlets
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 3 tablespoons butter, divided
- 1 shallot, thinly sliced
- 2 tablespoons white wine vinegar
- 1 cup heavy whipping cream
- 3 tablespoons whole-grain mustard
- 1/2 teaspoon dried tarragon
- 1 (16-ounce) box orzo
- 1 (6-ounce) bag fresh baby spinach, stemmed
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Details
Preparation
Step 1
Sprinkle chicken with ½ teaspoon salt and pepper. In a large skillet, heat 2 tablespoons butter over medium heat. Add chicken, in batches if necessary, and cook for 4 minutes per side or until browned. Remove chicken from skillet and keep warm.
Melt remaining 1 tablespoon butter in skillet over medium heat. Add shallot and cook for 2 minutes, stirring frequently. Add vinegar; cook for 1 minute. Add cream, mustard, tarragon and remaining ¼ teaspoon salt, stirring to combine. Return chicken to skillet. Bring cream mixture to boil; reduce heat and simmer for 5 minutes or until slightly thickened.
For Orzo & Spinach:
Cook pasta according to package directions; drain. Return pasta to pot; add spinach and remaining ingredients, tossing gently to coat. Cover and let stand 5 minutes.
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