Chicken Piccata

Chicken Piccata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • * 1 cup uncooked orzo

  • * 2 teaspoons grated lemon rind

  • * 4 (4-ounce) chicken cutlets

  • * ¼ teaspoon kosher salt

  • * ¼ teaspoon freshly ground black pepper

  • * 1 tablespoon olive oil

  • * ¼ cup white wine

  • * ½ 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.


Nutrition

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