Low in calories and fat, this quick weeknight dinner uses chicken breast cutlets for speedy cooking. The entire meal takes less than 20 minutes to make and is sure to become a family favorite. Serve the chicken and sauce over orzo or wild rice with a side salad.
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
How to Make It
Cook orzo according to package directions. Drain. Stir in rind.
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.
Let me start by saying I'm not a huge fan of lemon or lemon sauces, but this dish was fabulous. I used a whole lemon and scraped the skin with a paring knife (didn't have a grater). Also I added in 2 tbsp. garlic with the chicken broth. The sauce had a smokey taste to it which was very pleasant and the butter and lemon were perfectly balanced so the lemon taste was not overpowering. I also sprinkled some flour onto my chicken breast halves before cooking them gave them a crispy outer texture, YUM! I would recommend boiling the orzo in chicken broth as I've done several times before (for other recipes as well). While your orzo boils, sautee broccoli in a seperate pan with garlic, add mushrooms when broccoli is almost finished then add the vegetable mixture to the orzo when it is almost finished. :) MMM!