Just a quick side note about the capers in the recipe, if you don’t like capers you can substitute for olives or leave them out entirely.
Additionally, the grated lemon rind for the orzo isn’t entirely necessary either but add if you’d like.
Chicken Piccata with Orzo Recipe
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
Preparation
* 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.
* YIELD: 4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)
* TOTAL: 20 MINUTES
source: Caroline Wright, Cooking Light NOVEMBER 2010
