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About the Dish

  • Orzo

    Orzo

  • All Purpose Flour

    All Purpose Flour

  • Chicken Breast

    Chicken Breast

  • Shallot

    Shallot

  • Lemon

    Lemon

  • Butter

    Butter

  • Capers

    Capers

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

  • Arugula

    Arugula

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and mince shallot. • Juice lemon. • Drain capers. • Pick and chop parsley leaves. • Discard any tough arugula stems.
3
• When water boils, add orzo. Cook, stirring occasionally, until orzo is tender but not mushy, 8-10 minutes. • Reserve 1/4 cup cooking liquid. • Drain orzo.
4
While orzo cooks: • On a plate, combine flour and 1/2 teaspoon pepper. • Season chicken on all sides with 1/4 teaspoon kosher salt. • Dredge chicken in flour to lightly coat.
5
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
6
• Reduce heat to medium-low. Add shallot and lemon juice. Cook, stirring and scraping, until shallot begins to become translucent, about 1 minute. • Remove pan from heat. Stir in butter and capers. Adjust consistency as desired with reserved cooking liquid.
7
To orzo, fold in Parmesan and parsley.
8
• In a bowl, toss arugula with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Divide between 2 plates.
9
• Divide orzo between plates. • Top with chicken and sauce, and enjoy!