Chicken Piccata with Lemony Orzo

So, John's aunt has been nagging gently reminding us to update our blog, and she's right... we're slackers. So, this one's for you, Linda. This recipe is from the November 2010 issue of Cooking Light, and I've made it a few times since getting the issue in the mail. Chicken piccata (or, "chicken picante" as John's dad calls it) is a pan-seared chicken breast served with a lemon-caper sauce. And this particular version is quick, easy, and healthy. It's a good weeknight dinner for these reasons, and also because you can take out your workday frustrations by pounding your chicken into cutlets (and drinking the rest of the wine that you don't put in the sauce).

Plus, it's Penny-approved:

Chicken Piccata with Lemony Orzo
from Cooking Light

Ingredients:
1 cup uncooked orzo
2 tsp grated lemon rind
4 (4 oz) chicken cutlets
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbs olive oil
1/4 cup white wine
1/2 cup low-sodium chicken broth
1 tbs fresh lemon juice
1 tbs chilled butter, cut into small pieces
2 tbs chopped fresh parsley
1 tbs 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.

3. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.

Yield: 4 servings

Download a printable recipe.