One Pot Lemon Chicken With Orzo Food

ONE POT LEMON CHICKEN WITH ORZO

Steps:

• In a shallow bowl, mix flour and garlic powder. Pound thicker pieces of chicken to 1/4-inch thickness with the flat side of a meat mallet, if needed. Cut each piece in half (to make smaller serving sizes) and sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly and shake off excess.
• Heat 2 tablespoons oil in a large skillet over MEDIUM heat. Add half of the chicken and cook 4 to 5 minutes on each side or until golden brown and chicken is fully cooked through. Transfer cooked chicken to a plate and tent with a piece of foil to keep warm. Repeat with remaining oil and chicken. When finished, lightly wipe excess oil from skillet.
• Return skillet to the heat and add broth and orzo. Bring to a boil, reduce heat and simmer, covered, 8-10 minutes or until tender. Remove cover and stir in spinach, tomatoes, the juice of one lemon, basil and remaining 1/2 teaspoon salt. Remove the skillet from the heat. Return the cooked chicken to the skillet and sprinkle with about half of the Parmesan.
• Cut remaining lemon into wedges. Serve with remaining Parmesan and lemon wedges on the side.

CRISPY CHICKEN WITH LEMON ORZO

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.