4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)
Photo: John Autry: Styling: Leigh Ann Ross
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!