Chicken Piccata With Orzo Recipes

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LOW FAT CHICKEN PICCATA WITH ORZO

Make and share this Low Fat Chicken Piccata With Orzo recipe from Food.com.

Provided by Lynn S.

Categories     Chicken Breast

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 14



Low Fat Chicken Piccata With Orzo image

Steps:

  • Ina large pot of boiling water, cook the orzo until just tender. Drain well.
  • Meanwhile, on a sheet of waxed paper, combine the flour, salt and pepper. Dredge the chicken in the flour mixture, shaking off and reserving the excess. Thinly slice the lemon half and set the slices aside. In a jar with a tight-fitting lid, combine the lemon juice, wine, broth, and reserved flour mixture and shake until smooth.
  • In a large skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until lightly browned, about 2 mintues per side. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are slightly softened, about 2 minutes.
  • Shake the lemon juice mixture and add it to the pan, stirring to combine. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. Add the lemon slices and cook for 1 minute. Divide the orzo among 4 plates and spoon the chicken mixture on top. Sprinkle with the capers and parsley (if using) and serve.

Nutrition Facts : Calories 430.3, Fat 12, SaturatedFat 2.8, Cholesterol 82.3, Sodium 371.6, Carbohydrate 39.2, Fiber 2.7, Sugar 2, Protein 37.4

1 cup orzo pasta
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless chicken breast halves, 1 pound total
1/2 lemon, plus
1 tablespoon lemon juice
1/3 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
2 garlic cloves, minced
1/2 lb mushroom, halved
4 teaspoons capers, rinced and drained (optional)
2 tablespoons fresh parsley, chopped (optional)

CHICKEN PICCATA WITH ORZO

Categories     Chicken     Sauté

Yield 4 servings

Number Of Ingredients 12



CHICKEN PICCATA WITH ORZO image

Steps:

  • 1. Cook orzo according to package directions. Drain. Stir in lemon 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. 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.

1 cup uncooked orzo
2 tsp grated lemon rind
4 (4 oz) chicken cutlets
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
1 tbsp lemon juice
1 tbsp chilled butter, cut into small pieces
2 tbsp chopped parsley
2 tbsp capers

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