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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.

This Story Originally Appeared On cookinglight.com

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Credit: Photography: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower

Recipe Summary test

active:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 cutlet and about 1/2 cup orzo mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

Nutrition Facts

459 calories; fat 15g; saturated fat 4g; protein 33g; carbohydrates 45g; fiber 8g; sugars 1g; sodium 348mg.
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