Chicken Au Poivre Orzo

Ingredients

• 1.5 lb Chicken breasts (Sliced into cutlets)
• Garlic salt (To season the chicken)
• Fresh cracked black pepper (For seasoning chicken and orzo; additional pepper to taste)
• 1 tbsp Olive oil
• 4 tbsp Butter (Divided)
• 1 Shallot (Diced)
• 2 cups Orzo
• 3.5 cups Low-sodium chicken broth (Plus more as needed)
• 0.5 tbsp Britscookin Garlic & Herb seasoning (Transcript says it contains thyme and oregano)
• 0.5 cup Heavy whipping cream
• 1 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 0.5 cup Parmesan (Grated)
• 0.5 Lemon juice (Juice of ½ lemon)
• Fresh parsley (For topping)
• Asparagus (For serving)

Steps

1. 1

   Season the chicken cutlets with garlic salt and freshly cracked black pepper.

2. 2

   Heat the olive oil and 2 tablespoons of the butter in a skillet over medium-high heat.

3. 3

   Add the chicken and brown it on both sides. Cook until it reaches an internal temperature of 165°F (74°C).

4. 4

   Remove the chicken from the skillet and chop it. Set aside.

5. 5

   Add the remaining 2 tablespoons butter and the diced shallot to the skillet. Cook until the shallot has softened.

6. 6

   Stir in the orzo and toast it for a couple of minutes.

7. 7

   Pour in the chicken broth. Season with the Garlic & Herb seasoning and additional freshly cracked black pepper, then stir to combine.

8. 8

   Simmer, stirring frequently, until the orzo is tender. Add a splash more broth if needed.

9. 9

   Stir in the heavy cream, Worcestershire sauce, and Dijon mustard.

10. 10

    Finish with the Parmesan and juice of half a lemon, stirring to combine.

11. 11

    Add the chopped chicken back to the skillet and top with fresh parsley. Serve with asparagus.

Notes

The source does not specify quantities for the garlic salt, black pepper, parsley, or asparagus, nor a cooking time for the orzo; season to taste and cook until tender.

Nutrition per serving

• main
• one-pot
• weeknight
• chicken
• creamy
• comfort food