Lemon Chicken Orzo

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 chicken breasts (cubed into bite sized pieces)

1 tsp olive oil (added to the cubed chicken)

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp smoked paprika

1 cup orzo pasta (uncooked)

3 tbsp butter (save 1 tbsp to use at the end)

1 small shallot (chopped fine)

3 garlic cloves (chopped fine)

2 lemon peels (about 1 inch in length)

1/2 lemon (juiced, about 2 tbsp)

1/2 cup white wine (chardonnay)

2 cups chicken stock (salted)

1/3 cup heavy cream

1/3 cup parmesan cheese (finely grated)

fresh parsley (to garnish, if desired)

Instructions

Begin by preparing your chicken by cutting into cubes.Combine the spices in a small bowl and mix to combine.Add the chicken to a medium sized mixing bowl, add the olive oil and toss to combine.Next, add the seasonings and toss again until evenly coated.

To a large frying pan, set to medium/high heat, add 1 tsp of cooking oil.Next, add the chicken and fry on all sides until just cooked through. Be sure not to overcook the chicken.Remove the chicken from the pan, loosely tent with foil and sent aside while you prepare the orzo.

To the same pan set to medium heat, add 2 tbsp butter. Once melted add the shallot, garlic and lemon peels and cook for about 2 minutes, or until fragrant.

Add the uncooked orzo to the pan and allow to toast for about a minute.

Add the wine and let simmer for 2-3 minutes, or until reduced by half, scrapping any bits from the bottom of the pan.

Add 1/2 cup of stock to the pan, and bring to a light simmer.Once the liquid is nearly absorbed, add another 1/2 cup of broth and repeat the process until all the stock is used and the orzo is cooked through.Remove the lemon peels and discard.Sammy's tip: frequently stir the orzo to ensure it doesn't stick to the bottom of the pan.

Add the heavy cream and parmesan cheese and bring to a simmer until thickened. About 2 minutes.Sammy's tip: taste here to see if you need to add salt - depending if you used a salted broth or not will determine if you need to add 1/4-1/2 tsp of salt.

Add the chicken to the pan along with the last tbsp of butter and lemon juice and mix to combine.

Garnish with fresh parsley if desired.

Enjoy right away.

Nutrition

• Calories: 377 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 127 mg
• Sodium: 659 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 31 g