Quick Chicken Piccata with Parslied Orzo

Sautéed lemon cuts heighten the kinds of the container sauce and make a delightful topping. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to hold the grains back from staying together.

Quick Chicken Piccata with Parslied Orzo

Active Time
35 Mins
Total Time
35 Mins
Serves 4 (serving size: 1 cutlet and about 1/2 cup orzo mixture)

Step-by-step instructions to Make It

Stage 1
Cook orzo as indicated by bundle bearings, precluding salt and fat; channel. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, mixing to consolidate.

Stage 2
Place flour in a shallow dish. Sprinkle chicken with staying 1/4 teaspoon salt and staying 1/4 teaspoon pepper. Dig chicken in flour, shaking off overabundance. Heat staying 1 tablespoon of oil in a huge skillet over medium-high. Add chicken to the container; cook 3 minutes on each side or until done. Put chicken on a platter (don’t crash the container).

Stage 3
Add shallot and garlic to the dish; cook2 minutes, blending often. Mix in leftover 2 tablespoons juice and lemon cuts, scratching skillet to release caramelized bits. Diminish intensity to low; add escapades and margarine, mixing until spread liquefies. Spoon lemon blend over chicken. Present with orzo.


  • 1 cup uncooked whole-wheat orzo
  • 3 tablespoons lemon juice, divided
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup all-purpose flour
  • 4 (4-oz.) chicken breast cutlets
  • 1/4 cup finely chopped shallot
  • 2 teaspoons minced fresh garlic
  • 8 thin lemon slices, seeds removed
  • 1 tablespoon capers, drained
  • 1 tablespoon unsalted butter

Nutritional Information

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