Lemon Chicken with Orzo

4 months ago

1/3 cup gluten free all-purpose flour
1 tsp. garlic powder
1-pound boneless skinless chicken breasts
3/4 tsp. salt, divided
1/2 tsp. pepper
2 Tbs. olive oil
16 oz. gluten free chicken broth
1-1/4 cups uncooked DeLallo Gluten-Free Pasta Orzo or white short rice
2 cups chopped fresh spinach
1 cup grape tomatoes, halved
3 Tbs. lemon juice
2 Tbs. minced fresh basil
Lemon wedges, optional
In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess. In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean. In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, according to package directions until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges. (Yield: 4 servings)

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