Rating: 4 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 6
  • 5 star values: 17

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.

Caroline Wright
Recipe by Cooking Light November 2010

Gallery

John Autry: Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook orzo according to package directions. Drain. Stir in rind.

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  • 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.

Nutrition Facts

345 calories; fat 8.5g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.8g; protein 32g; carbohydrates 33g; fiber 1.9g; cholesterol 73mg; iron 1.1mg; sodium 328mg; calcium 22mg.
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