Chicken Picatta with a Lemon Orzo Arugula Salad

What you need:

  • 1 Chicken breast
  • Arugula
  • Orzo
  • Artichoke Hearts
  • Capers
  • White onion
  • Garlic
  • White wine (dry)
  • Chicken Broth
  • Olive oil
  • Your favorite go to seasonings!

How to cook it:

  1. Start with chopping up all the onions, garlic, and artichokes.
  2. Season the chicken.
  3. Start a pot with boiling water for the orzo pasta.
  4. Heat your medium-sized pan on medium heat.
  5. Add olive oil to your liking.
  6. Cook chicken for 4-5 minutes on each side until cooked (I normally undercook it so I can add it back into the sauce to cook fully)
  7. Remove chicken from pan.
  8. Add the onions to the pan and let it soak up the chicken goodness.
  9. Once those start to ferment and produce the best onion smell, add the garlic.
  10. Let those marry each other.
  11. Add the white wine and the chicken broth and let those simmer.
  12. By now the water should be boiling, add salt to the water and then cook the orzo according to the package for a nice al dente.
  13. Let the sauce come to a boil, then reduce to a simmer.
  14. Add the artichokes and capers.
  15. Add the chicken to the sauce and let those become friends.
  16. Remove the orzo and rinse with cold water.
  17. Assemble the arugula with lemon and olive oil.
  18. Add the orzo to the salad.
  19. Plate the chicken on top of the salad.
  20. Add the sauce on top of it all and I like to add parmesan on top of it all!