Chicken Piccata With Parslied Orzo

Step 1: Cook the orzo according to package directions, omitting salt and fat; drain. While doing this step, start breading the chicken.

Step 2: Spread the orzo on a baking sheet; cool for 10 minutes.

Step 3: 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.

Step 4: 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.

Step 5: 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).

Step 6: 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.

Step 7: 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.