This recipe has some ~fall~ vibes, but it is delicious anytime of the year! Although it may seem like a heavy recipe, the lemon and kale really brighten it up and make it refreshing and light. It has so much flavor and comes together pretty quickly. To make this even easier, you can make this a one pot meal – just add the chicken when you add the kale and all the chicken to cook half way before adding the orzo. Making it in one pot makes clean up a breeze. I made mine separately for 2 reasons – 1) I wanted to get the chicken seared on the outside for a beautiful color (you won’t get that when cooking it in the sauce) and 2) for presentation – cooking it on the side, I could slice it up and serve it on top! Whichever way you decide, it will be incredibly delicious no matter what. I love a good orzo though and you can sneak some kale in this one to make it a bit healthier without it tasting bleh – you won’t have to chew your kale 100 times in this dish!
- 4 Chicken Cutlets
- 1 Cup Orzo Pasta
- 1 Shallot, Finely Diced
- 4 Cloves Garlic, Sliced
- 1 1/2 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 Cup White Wine
- 5 Tbsp Dijon Mustard
- 2 Tbsp Olive Oil
- 6 Cups Kale, Chopped
- Salt + Pepper
- Serves: 4
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
- Using a paper towel, pat the chicken dry to remove any excess moisture. Season the chicken with salt and pepper and set aside.
- Heat a large pan over medium heat and add 1 tbsp of the olive oil. Once heated, add the shallots and cook for 2-3 minutes until they begin to soften.
- Add in the garlic, chicken broth and wine and stir to combined. Allow the wine to reduce and start bubbling – about 6-8 minutes.
- Once the liquid starts simmering, add in the cream and dijon and whisk until well combined.
- Next, add in the kale and let it cook down for 2-3 minutes.
- When the kale has cooked down a bit, add in the orzo and reduce the heat to low. Continue cooking, stirring occasionally, until the orzo is fully cooked – about 7-9 minutes.
- While the orzo cooks, heat another large pan over medium heat and add in 1 tbsp of olive oil. Once hot, add the chicken and cook for 5-6 minutes. Flip and cook on the other side until the chicken is cooked through.
- Once the chicken and orzo are both cooked, divide the orzo between 4 plates and top each plate with a chicken cutlet!
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