While it didn't quite live up to the richer restaurant version, this recipe was filling, lemony, and light. The sauce was really tangy, but the chicken and orzo balanced it out. It was great served with a spinach salad.
Tuesday, December 28, 2010
Chicken Piccata with Orzo
After all the holiday decadence, I was craving something lighter, so I made Chicken Piccata with Orzo for my family the other night. I found the recipe in Cooking Light Magazine, and I thought it struck the right balance of lightening things up without totally forsaking delicious oil and butter. I also liked that the recipe called for mostly everyday ingredients- the only thing unusual was the capers. I'd never tried them before, but they definitely add flavor!
While it didn't quite live up to the richer restaurant version, this recipe was filling, lemony, and light. The sauce was really tangy, but the chicken and orzo balanced it out. It was great served with a spinach salad.
While it didn't quite live up to the richer restaurant version, this recipe was filling, lemony, and light. The sauce was really tangy, but the chicken and orzo balanced it out. It was great served with a spinach salad.
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