Chicken Piccata with Orzo
1 c. uncooked orzo
2 Tbsp. grated lemon rind
4 (4 oz. each) chicken cutlets
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1/4 c. white wine
1/2 c. fat-free, lower-sodium chicken broth
1 Tbsp. fresh lemon juice
1 Tbsp. chilled butter, cut into small pieces
2 Tbsp. chopped fresh parsley
1 Tbsp. capers
Cook orzo according to package directions. Drain. Stir in rind.
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.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 8.5g
Saturated fat 2.7g
Dietary fiber 1.9g