Chicken Piccata with Lemon Caper Orzo

Name: Chicken Piccata with Lemon Caper Orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 ounce chicken breast (boneless, skinless, pounded to 1/2-inch thick); 1 tablespoon all-purpose flour; 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper; 1 tablespoon olive oil; 0.5 tablespoon butter; 2 tablespoon chicken broth; 1 tablespoon lemon juice (fresh); 1 teaspoon capers (drained); 0.25 cup orzo pasta; 0.5 cup asparagus spears (fresh, trimmed)

Golden pan-fried chicken cutlets with a tangy lemon-caper sauce, served alongside light orzo pasta and fresh roasted asparagus.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Italian
Difficulty: Easy
Cost: $3.47/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

4 ounce chicken breast (boneless, skinless, pounded to 1/2-inch thick)
1 tablespoon all-purpose flour
0.25 teaspoon kosher salt
0.125 teaspoon black pepper
1 tablespoon olive oil
0.5 tablespoon butter
2 tablespoon chicken broth
1 tablespoon lemon juice (fresh)
1 teaspoon capers (drained)
0.25 cup orzo pasta
0.5 cup asparagus spears (fresh, trimmed)

Instructions

Pat the chicken breast dry. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then dredge in 1 tablespoon all-purpose flour, shaking off excess.
Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
While chicken cooks, bring a small pot of lightly salted water to a boil. Add 1/4 cup orzo pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain and set aside.
Add 1/2 cup fresh asparagus spears to the boiling water during the last 3-4 minutes of orzo cooking to blanch. Drain with the orzo.
Return skillet to medium heat. Add 1/2 tablespoon butter, then 2 tablespoons chicken broth, 1 tablespoon fresh lemon juice, and 1 teaspoon capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the cooked chicken to the skillet to warm through and coat with the sauce. Serve immediately with the lemon caper orzo and asparagus on the side.

Notes

Pounding the chicken ensures even cooking and tender results.

Nutrition (per serving)

Calories: 485
Protein: 37.1 g
Carbohydrates: 38.4 g
Fat: 19.3 g
Fiber: 2.5 g
Sodium: 780 mg
Saturated Fat: 6.8 g
Sugar: 2.1 g
Cholesterol: 105 mg