This is the kind of dinner recipe that manages to do a lot: it’s satisfyingly rich from a buttery sauce, it gets protein from the chicken, and it hits a cozy, comfort-food pasta note. Even better, there are not one but two vegetables mixed in. What more could you want? To pair with a wine, serve with something light and crisp like Sauvignon Blanc or Gruner Vetliner. If you’re not in the habit of keeping capers on hand, you might find them surprisingly versatile. Toss them into salads, chop and stir into cream cheese for bagels, or toast in a skillet with oil and serve with fish.
8 ounces uncooked orzo pasta
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano
Sat fat 8.02g
How to Make It
Cook orzo according to package directions.
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.
Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.
Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.
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