|2 servings||calories per servings 540||protein serving 40 g||carbs per serving 52 g||total fat per serving 19 g|
In Italy, piccata is typically made with veal, but it’s most commonly served as a chicken dish in the States. The word “piccata” refers to the particular preparation of the dish, which involves searing the meat and serving it with a sauce made with lemon and butter. It’s paired with a bed of orzo, which is a rice-shaped pasta that cooks into a creamy texture similar to risotto ( without all the work of stirring!) and is perfect for soaking up any extra sauce.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||3 g|
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.
MISE EN PLACE
• Peel and mince shallot.
• Juice lemon.
• Drain capers.
• Pick and chop parsley leaves.
• Discard any tough arugula stems.
• 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.
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.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Reduce heat under pan 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.
To orzo, fold in Parmesan and parsley.
• In a bowl, toss arugula with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Divide between 2 plates.
• Divide orzo between plates.
• Top with chicken and sauce, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...