Chicken Piccata With Parslied Orzo
January 30, 2021
"I love this recipe in the summer. Lemon makes everything taste so fresh and light! Cook the orzo while you bread the chicken, and then spread it out to cool while you continue cooking. That way everything will come together at the same time and in under an hour! Serving size is 4, but if a man is eating reduce it to 2."
- Serving Size: 1 (609.5 g)
- Calories 400.8
- Total Fat - 15.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 279.8 mg
- Sodium - 402.5 mg
- Total Carbohydrate - 54.4 g
- Dietary Fiber - 13.6 g
- Sugars - 11.2 g
- Protein - 27.6 g
- Calcium - 163.4 mg
- Iron - 6.2 mg
- Vitamin C - 242.4 mg
- Thiamin - 0.3 mg
Cook the orzo according to package directions, omitting salt and fat; drain. While doing this step, start breading the chicken.
Spread the orzo on a baking sheet; cool for 10 minutes.
Place the orzo in a bowl; add 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
Place the flour in a shallow dish. Sprinkle the chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge the chicken in flour, shaking off the excess.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken to pan; cook 3 minutes on each side or until done. Place the chicken on a platter (do not wipe out pan).
Add the shallots and garlic to the pan; cook for 2 minutes, stirring frequently so it doesn't burn....you may need to lower the temperature.
Stir in the remaining 2 tablespoons juice and the lemon slices, scraping the pan to loosen browned bits. Reduce the heat to low; add capers and butter, stirring until the butter melts. Spoon the lemon mixture over the chicken. Serve with orzo.
Tips & Variations
No special items needed.