Lemon-Chicken Scallopine with Gremolata Orzo

It felt like a lot that went into this dish, but it was all worth it! If you like lemon, you will love this recipe!

The lemon flavor really came through, but it wasn't too overbearing. I didn't have any orzo, so I used brown rice instead. The gremolata (lemon/orange zest, parsley, and garlic) added a very nice touch to the rice. It was very refreshing! The chicken also turned out really good. The recipe calls for you dredge the chicken in a mixture of flour and paprika. I have fixed many recipes that had the chicken be dredged in flour, but I have never thought to mix a spice in with the flour before! What a great idea! It definitely set the chicken apart adding the paprika. Never again will I dredge my chicken in just plain ol' flour! (Dredge is such a fun word to say.)

I definitely recommend getting everything together before you start cooking. I recommend that for any recipe, but definitely make sure you do that with this one. I had everything done and was down to making the sauce when I realized I still hadn't sliced the shallots! Luckily my husband came to the rescue. It does take some time to fix from beginning to end, so make sure you aren't pressed for time or anything when you decide to make this! And make sure to give this one a try! It was full of flavor and worth the effort!

Lemon-Chicken Scallopine with Gremolata Orzo
Pampered Chef Make it Fresh, Make it Healthy
Published by The Pampered Chef, Ltd. in 2011.

Prep time: 30 minutes  Total time: 40 minutes  Yield: 4 servings

Orzo & Gremolata
1 cup uncooked orzo pasta
1 orange
1 lemon, divided
1/4 cup chopped fresh parsley
1 tsp olive oil
2 garlic cloves, pressed
1/8 tsp salt

Chicken & Sauce
4 boneless, skinless chicken breasts [3 oz each]
1/2 tsp each salt and coarsely ground black pepper, divided
2 tsp olive oil, divided
2 tbsp all-purpose flour, divided
1 tsp paprika
1/4 cup water
3 medium shallots, thinly sliced
3 garlic cloves, pressed
1/2 cup unsalted chicken stock
1/3 cup dry white wine such as Sauvignon Blanc
2 tbsp fresh lemon juice [from lemon used in gremolata]
2 tbsp unsalted butter

1. Cook pasta according to package directions, omitting salt and oil; drain and place in Small Batter Bowl. Meanwhile, for gremolata, zest orange and lemon to measure 1 tsp zest each. Juice lemon to measure 2 tbsp; set aside for later use in sauce. Combine zests, parsley, oil, pressed garlic and salt in [2-cup] Prep Bowl; stir until combined. Add gremolata to orzo; toss to coat and set aside.
2. Meanwhile, for chicken, flatten chicken to an even thickness with Meat Tenderizer; season with 1/4 tsp each of the salt and black pepper. Heat 1 1/2 tsp of the oil in Executive [12-in.] Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Combine 1 1/2 tbsp of the flour and paprika in Coating Tray. Dredge chicken in flour mixture, coating evenly. Cook 3-4 minutes on each side or until centers are no longer pink. Remove chicken from Skillet; set aside and keep warm.
3. For sauce, whisk together remaining 1/2 tbsp flour and water until well blended in [1-cup] Easy Read Measuring Cup. Add remaining 1/2 tsp oil, shallots and pressed garlic to Skillet. Cook 30-60 seconds or until fragrant, stirring occasionally. Add stock and wine; bring to a simmer. Add reserved 2 tbsp lemon juice and flour mixture, stirring constantly. Remove Skillet from heat; stir in butter and remaining 1/4 tsp each salt and black pepper. Serve chicken with orzo; drizzle with sauce.