Chicken Piccata Over Orzo

Chicken Piccata Over Orzo This Chicken Piccata over orzo is a delicious light dinner that you can put on the table fast! Fast dinners are something we’re currently eating a lot of. We’re both finishing up Spring Semester and between studying for exams and running our own business, it’s been pretty hectic.

The weather has finally turned its head toward Spring here in the south! Flowers are blooming, the grass needs to be mowed and there are trails that need our footprints. So we’ve been splitting our limited free-time between hiking and piddling in the yard. We’ve made progress in both!

Chicken Piccata Over Orzo

The piccata is an Italian dish that was traditionally done with veal; however, most Americans know a different version done with chicken. Because the chicken breasts are split and pounded thin, your cook time is reduced quite a bit.

Orzo pasta is one of our favorite kinds of pasta, it just screams fun. It looks like big rice kernels but it is and tastes like pasta….delicious pasta! The sauce for this meal is also lite and lovely.

Throw some spring  veggies in the steamer for a few minutes and this meal is on the table in under 20! It also comes in at under 350 cal per serving!

Chicken Piccata Over Orzo

Chicken Piccata Over Orzo
 
Serves: 4
Ingredients
  • 1 cup uncooked orzo
  • 2 teaspoons grated lemon rind $
  • 4 (4-ounce) chicken cutlets
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ¼ cup white wine
  • ½ 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
Instructions
  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.
  3. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
  4. 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.
  5. Cook 2 minutes or until reduced to ½ cup.
  6. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.
Notes
Recipe by: Cooking Light, NOVEMBER 2010
Nutrition Information
Serving size: ½ cup orzo, 1 cutlet, and 2 tablespoons sauce Calories: 345 Fat: 8.5 Carbohydrates: 33