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Chicken Piccata with Orzo

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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)

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



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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

Details

Adapted from find.myrecipes.com

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. 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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