Chicken Piccata With Mushrooms and Brussels Sprouts  Chicken  138 reads

Chicken Piccata With Mushrooms

8 ounces uncooked orzo pasta
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano

Cook orzo according to package directions.

Meanwhile, season chicken with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.

Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining 1/2 teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.

Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.

serves 4

Rating 2.67/5
Rating: 2.7/5 (6 votes)
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