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)

FAT 8.5g (sat 2.7g,mono 3.6g,poly 0.8g)
SODIUM 328mg
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.