Tuesday, August 7, 2007

Chicken Picata and Orzo with Cinnamon Brown Butter and Parsley

2 boneless, skinless chicken breast halves
3 tbsp. flour
1 tbsp. olive oil
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Salt and freshly ground black pepper

Place the chicken on plastic wrap and cover with more plastic wrap. Pound with a rolling pin or meat pounder until about 1/4-inch thick. Place the chicken in the flour and turn to coat on all sides. Heat the olive oil in a large skillet over medium-high heat. Shake off the excess flour and add chicken to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil.

Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce.

1/2 pound orzo
2 tbsp. butter
1 tbsp. olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chopped fresh flat-leaf parsley

Cook orzo in a large pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.

Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

Original recipe from (Gourmet.)

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