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roasted-lemon-chickenSave time by buying thin chicken breasts. If not, cover with plastic wrap and pound each until 1/2″ thick. If the cutlets are super thick, slice in half horizontally and pound if needed. Roasted lemons add tanginess and pairs well with both the chicken and the asparagus. Tip: Next time I would remove the seeds first … I didn’t mind them but my family did.

What you need:

  • 3 tbs olive oil, divided
  • 3 tbs butter, divided
  • 1 1/4 lbs skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/4 c flour
  • 2 cloves garlic, thinly sliced
  • 1 1/2 c  orzo pasta
  • 1 tsp finely chopped fresh rosemary
  • 2 1/2 c chicken broth
  • 1 bunch asparagus, chopped
  • 1 c cherry tomatoes, halved
  • 2 lemons, sliced
  • 1/4 c fresh lemon juice
  • Freshly ground sea salt and black pepper
  • 2 tbs finely chopped fresh parsley

What you do:

  • Season the breasts with salt.
  • Melt 2 tbs each of EVOO and butter in lg skillet over med-high heat.
  • Place flour in shallow bowl and season with salt and pepper.
  • Dredge each breast with flour, shaking off excess.
  • Add to skillet and sauté 3-5 min each side, until golden brown.
  • Transfer to plate and repeat with remaining chicken.
  • Add asparagus to the pan and sauté until bright green and tender crisp, a few min.
  • Transfer to plate and set aside.
  • Add another tbs of butter to skillet.
  • Lay lemon slices in single layer and cook for a few min on each side to caramelize.
  • Transfer to plate and set aside.
  • Increase heat to high.
  • Add garlic and cook a min or two.
  • Add orzo and rosemary and cook, stirring often, until pasta is coated and lightly toasted, a couple of min.
  • Add broth and bring to boil then reduce heat to med-low.
  • Cover and cook according to directions.
  • Add lemon juice and tomatoes and cook to allow them to “burst”.
  • Return chicken, asparagus and lemon slices to skillet.
  • Sprinkle with parsley and serve.