Chicken Piccata with Lemon Orzo & Broccoli Rabe with Garlic and Golden Raisins

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Happy Monday y’all!  We had a GORGEOUS weekend in Atlanta this past weekend.  The sun was shining… the sky was blue… and no snow!  After splurging last week on some yummy comfort food, I felt like it was time to get back to trying some delicious and healthy recipes for our weekly Sunday family dinner.  On the menu this week were two recipes highlighted on Cookinglight.com:  Chicken Piccata with Lemon Orzo & Broccoli Rabe with Garlic and Golden Raisins.  YUMM!

 

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Chicken Piccata with Lemon Orzo

 

Ingredients:

  • 1 cup uncooked orzo
  • 2 teaspoons grated lemon rind
  • 4 (4-ounce) chicken cutlets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chilled butter, cut into small pieces
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers

Preparation:

  1. Cook orzo according to package directions. Drain. Stir in rind.
  2. While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.

 

Broccoli Rabe with Garlic and Golden Raisins

 

Ingredients:

  • 1 pound broccoli rabe (rapini)
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon crushed red pepper
  • 3 garlic cloves, thinly sliced
  • 1/4 cup golden raisins
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation:

  1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.
  2. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe and raisins to pan; cook 2 minutes. Stir in salt and black pepper.

 

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