Lemon Cream Sauce Smothered Chicken and Orzo.
Ingredients
- 1 1/2 pounds thin-cut chicken breasts
- salt and black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 teaspoons dried thyme
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- chili flakes
- 2 cups broth
- 1 cup dry white wine
- 1/2-1 cup whole milk
- 1/3 cup lemon juice
- 2 cups chopped kale or spinach
- 1 cup orzo
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil
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Instructions
- 1. Preheat the oven to 425° F.
- 2. Season the chicken with salt and pepper. Place the flour, paprika, and 1 teaspoon thyme in a shallow bowl. Dredge the chicken through the flour and toss to coat, using most of the flour.
- 3. Arrange 1 tablespoon of butter and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, 3-5 minutes per side. Add 2 more tablespoons of butter. Allow the butter to brown around the chicken. Add the garlic, 1 teaspoon of thyme, chili flakes, and a pinch each of salt and pepper.
- 4. Add the wine and the broth. Mix in the kale. Simmer for 5 minutes. Add the milk and orzo. Cook for 5 minutes. Stir in the lemon juice. Sprinkle over the parmesan and basil. Bake for 10 minutes, until the cheese is melted and the sauce is thickening. Top with fresh basil.
- 5. Serve the chicken, orzo, and sauce with crusty bread for mopping up all that delicious creamy sauce. YUM!
Source
Original recipe: View Original
