Chicken Piccata and Orzo


One of the things I love about cooking is we’re able to make a dish our own by having it fit our taste. Like taking a classic and whipping it up the way we want. Add one ingredient or nix another, we play by our own rules in the kitchen! There is usually some trial and error involved…  Sometimes we score and other times perhaps it would have been best to leave it well alone. But either way, it is fun right?!

This is one of my versions of a familiar dish, Chicken Piccata, which basically translates to breaded sauteed chicken in a sauce. I kept mainly to the tradition but did leave out the white wine, simply because I had none; and, to my preference, used an abundance of regular yellow onions instead of shallots. However, on other occasions I do use the ingredients I just mentioned, so don’t think I’m ruling them out!

Here’s how I did it:

Serves 2-4 people


2 large chicken breasts, cut in half and pounded out to about 3/4 inch thickness


Salt and freshly ground black pepper

3 tablespoons olive oil

For sauce:

1 small yellow onion, sliced thinly in quarter moons

1-2 cloves garlic, minced

1 1/2 – 2 cups chicken stock

1 1/2 – 2 tablespoons fresh lemon juice

3/4 – 1 cup heavy whipping cream

Salt and freshly ground black pepper

Serve with Orzo (1/2 cup per person)

Start out by seasoning the chicken well with salt and black pepper. Then dip into flour to lightly coat, shake excess flour off. Add to a skillet with oil heated to medium heat. Cook about 5 minutes on both sides or until golden brown on both sides and cooked through. Juices will run clear when done. Remove chicken from skillet and set in warm place.

Add onions to skillet, sprinkle with salt and pepper and allow to cook for about 7 min, or until soft. Then add garlic and cook for 1-2 minutes more being careful not to burn. Add chicken stock and simmer for about ten minutes until the liquid has reduced by more than half. Once reduced add lemon juice and turn heat to low. Allow sauce to cool down and then add heavy cream. If stock is too hot, when added, the cream will separate. Season sauce to taste.

Plate chicken and cooked Orzo and top with sauce. Enjoy!

© Priscilla Sutton and, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and with appropriate and specific direction to the original content.