Chicken and Lemon just go together so well, in any recipe. This is a simple comforting delicious
one pan dinner that can be made in about 30 minutes. The lemon is kind of the star in this
recipe so don’t be shy with it. A little cream brings it all together.
2 cups Spinach, baby, if big leaf tear in slightly smaller pieces (or use Kale if desired)
1 cup Orzo
2 ¼ cups Chicken Broth
1/3 cup White Wine
¼ cup Heavy Cream
1/3 cup Grated Parmesan Cheese
½ tsp Thyme
¼ tsp Tarragon
½ tsp Basil
1 tsp Parsley
Few Red Pepper Flakes
Parsley, rough chopped for garnish
Prep the chicken. Pound the chicken breast and keep whole or cut in big long strips. In a shallow dish add the flour and salt and pepper. Dredge the chicken in the flour and cover both sides.
Prep the other ingredients. Chop the onions, finely chop the garlic, zest the lemon, cut two slices from the lemon and juice the remainder and grate the cheese.
In a deep sauté pan (braiser or cast iron pan) on medium high heat add olive oil and 2 tbsp of butter. Add the chicken, may need to do this in two batches depending on how much, and sear the chicken on both sides. Don’t have to fully cook the chicken as it will continue to cook in the broth. Remove the chicken.
In the same pan, add 2 tablespoons of butter, drizzle of olive oil if needed and add the onions. Sauté until translucent but not soft. Add the garlic and orzo and cook until the garlic is soft and aromatic. Add the white wine and deglaze the pan.
In the same pan add the chicken broth, herbs, few red pepper flakes and bring to a low boil. Add the chicken and nestle in with the orzo. Turn the heat down to a low simmer. Add the cream and continue to cook for about another 10-15 minutes until chicken is cooked through and the orzo is done. If the liquid is absorbed before the chicken and orzo are done cooking add a little more broth. Add the parmesan cheese and gently mix in for extra creaminess.
Garnish the dish with parsley if desired.
Enjoy … gathering around the table with family and friends
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