Categories: Poultry

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

Directions

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.

Email to a friend | Print this recipe | Back