Cook orzo according to package directions, omitting salt and fat;
drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a
bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt,
and 1/4 teaspoon pepper, stirring to combine.
Place flour in a shallow dish. Sprinkle chicken with remaining 1/4
teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken in
flour, shaking off excess. Heat remaining 1 tablespoon oil in a large
skillet over medium high. Add chicken to pan; cook 3 minutes on each
side or until done. Place chicken on a platter (do not wipe out pan).
Add garlic to pan; cook2 minutes, stirring frequently. Stir in remaining
2 tablespoons juice and lemon slices, scraping pan to loosen
browned bits. Reduce heat to low; add butter, stirring until melted.
Spoon lemon mixture over chicken. Serve with orzo.
Originally Submitted
1/24/2018
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