Photography: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower
Active Time
35 Mins
Total Time
35 Mins
Serves 4 (serving size: 1 cutlet and about 1/2 cup orzo mixture)

Sautéed lemon slices intensify the flavors of the pan sauce and make a beautiful garnish. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to keep the grains from sticking together.

How to Make It

Step 1

Cook orzo according to package directions, omitting salt and fat; drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.

Step 2

Place flour in a shallow dish. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 3 minutes on each side or until done. Place chicken on a platter (do not wipe out pan).

Step 3

Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Spoon lemon mixture over chicken. Serve with orzo.

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Ratings & Reviews


December 20, 2017
I used regular orzo and subbed some chives for the parsley to please my daughter.  I used regular chicken breasts so it took a longer cook time - finishing in the oven while the sauce was finished.  Would be nice to have extra sauce.  Very good flavors here.

Took awhile to make, but very good

January 12, 2018
I loved the flavors in this dish but was disappointed that there was not NEARLY enough sauce for 4 servings.  Next time I'll double the sauce.  Also, it took me quite awhile to do all the prep work.  I'd say the "active time" to prepare was twice what was listed.  This dish is company worthy in taste and appearance.