Chicken Piccata with Orzo

Photo: John Autry: Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 345
Fat 8.5 g
Satfat 2.7 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 32 g
Carbohydrate 33 g
Fiber 1.9 g
Cholesterol 73 mg
Iron 1.1 mg
Sodium 328 mg
Calcium 22 mg

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

Preparation

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.

Note:

Caroline Wright,

November 2010