Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 2

Chicken Milanese with Spring Greens


Parmesan-browned butter orzo
Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1 1/4 cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

April 29, 2010

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