Recipe by Lynn S.
A favorite recipe! One would never guess this is lowfat.
Top Review by Bayhill
We really loved this very flavorful chicken piccata. It doesn't taste like it is low fat at all, and goes together very quickly and easily. I used a flavored orzo (saffron, fire-roasted red pepper, and porcini mushrooms), and it went very well with this dish. I doubled the sauce, and I think that next time I will triple it. My chicken breasts were very thick, so I had to cook them quite a bit longer than stated in the recipe to get them done in the middle. I probably should have pounded them to make them thinner so they would have cooked quicker. Regardless, they turned out very nice and my family proclaimed this dish a winner. Thank you for sharing. *Made for 2010 Spring PAC*
- 1 cup orzo pasta
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 boneless chicken breast halves, 1 pound total
- 1⁄2 lemon, plus
- 1 tablespoon lemon juice
- 1⁄3 cup dry white wine
- 1⁄4 cup reduced-sodium chicken broth
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 lb mushroom, halved
- 4 teaspoons capers, rinced and drained (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Directions See How It's Made
- Ina large pot of boiling water, cook the orzo until just tender. Drain well.
- Meanwhile, on a sheet of waxed paper, combine the flour, salt and pepper. Dredge the chicken in the flour mixture, shaking off and reserving the excess. Thinly slice the lemon half and set the slices aside. In a jar with a tight-fitting lid, combine the lemon juice, wine, broth, and reserved flour mixture and shake until smooth.
- In a large skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until lightly browned, about 2 mintues per side. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are slightly softened, about 2 minutes.
- Shake the lemon juice mixture and add it to the pan, stirring to combine. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. Add the lemon slices and cook for 1 minute. Divide the orzo among 4 plates and spoon the chicken mixture on top. Sprinkle with the capers and parsley (if using) and serve.