Tuesday, November 9, 2010

Recipe Review: Chicken Piccata with Orzo

I was looking for a quick recipe that I had almost all the ingredients on-hand for last night. I always keep lemons on hand for my hot lemonade drink that Eric hates, so the Chicken Piccata with Orzo was a no-brainer.

Note: I meant to post this last night but apparently didn't actually hit the post button. I also seem to have forgotten to put the picture in, I'll try to do that when I get home tonight!



Chicken Piccata with Orzo

(source: Cooking Light, November 2010 Issue)

1 cup uncooked orzo
2 teaspoons grated lemon rind
4 (4-ounce) chicken cutlets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/4 cup white wine
1/2 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

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. 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. 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.


Yield:  4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)

CALORIES 345
FAT 8.5g (sat 2.7g,mono 3.6g,poly 0.8g)
CHOLESTEROL 73mg
CALCIUM 22mg
CARBOHYDRATE 33g
SODIUM 328mg
PROTEIN 32g
FIBER 1.9g
IRON 1.1mg

This was just okay. Nothing really special or fantastic, because unfortunately I have a chicken piccata recipe that is much better (though slightly less healthy) than this one. I did like the orzo though! I didn't have chicken cutlets on hand, but I had a whole chicken breast. I cut it up into eight portions that were thin enough to cook in the skillet.  I also prefer not cooking with alcohol, so I substituted two tablespoons of white wine vinegar with two tablespoons of low-sodium chicken brother for the 1/4 cup of white wine.