Lemon-Chicken Scallopine with Gremolata Orzo

It's been awhile since I had the time or the energy to cook a full meal and actually enjoy it. Last night I was able to do just that. I came home from work with the most energy I've had in awhile, cleaned my kitchen, and started cooking dinner. It felt nice to have energy again, that's for sure! And just look at this plate...

 

You all know how much I love lemon, so this sauce and the gremolata in the orzo was right up my alley. It didn't hurt that there was wine in the sauce, too. This dish was definitely the mid-week pick-me-up that I needed. I think you should try it asap!

 

  

Lemon-Chicken Scallopine with Gremolata Orzo
Source: Pampered Chef - Make it Fresh, Make it Healthy

Ingredients

• 1 cup uncooked orzo pasta
• 1 tsp orange zest
• 1 tsp lemon zest
• 1/4 cup chopped fresh parsley
• 3 tsp olive oil, divided
• 2 garlic cloves, pressed
• 1/8 tsp salt
• 4 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp flour, divided
• 1 tsp paprika
• 1/4 cup water
• 3 medium shallots, thinly sliced
• 3 garlic cloves, pressed
• 1/2 cup chicken stock
• 1/3 cup dry white wine
• 2 Tbsp fresh lemon juice
• 2 Tbsp unsalted butter

Preparation

1. Cook the orzo according to the package instructions (minus salt and oil, if called for). Drain well and place in a small bowl.
2. Meanwhile, combine the orange and lemon zest with the parsley, oil, 2 pressed garlic cloves, and 1/8 teaspoon of salt. Add to the orzo, stir to combine, and set aside.
3. Use a meat tenderizer to flatten the chicken out to an even thickness. Season with 1/4 teaspoon of the salt and pepper. Combine 1 1/2 tablespoons of flour and the paprika in a shallow dish and dredge the chicken in the mixture.
4. Heat  1 1/2 teaspoons of oil in a medium skillet over medium-high heat for 1-3 minutes or until shimmering. Add the chicken and cooke for 3-4 minutes per side, until browned and cooked through. Remove from skillet and set aside.
5. Add the remaining 1/2 teaspoon of oil, the shallots and garlic, and cook about 30 seconds. Add the chicken broth and wine and bring to a simmer.
6. Meanwhile, combine the remaining 1/2 tablespoon of flour with the water and stir until well mixed.
7. Add the lemon juice and flour mixture to the skillet and stir until well combined. Remove from the heat, stir in the butter and remaining 1/4 teaspoon of salt and pepper.
8. Divide the orzo among 4 serving plates, top with chicken and drizzle with sauce.