\recipe{Lemon Chicken Orzo}
\serves{4--6}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{40}{min}}
\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze

\begin{step}
	\cutext{2}{lb} chicken breast (boneless, skinless)
	\cutext{1}{EL} butter or olive oil
	\cutext{1}{TL} dried oregano
	\cutext{1}{TL} dried basil
	\cutext{1}{TL} smoked paprika
	\cutext{1}{TL} garlic powder
	\SnP
\method
	Add butter to pan (12-in stainless). Pat dry chicken, mix seasonings and coat chicken

	Add chicken to pan and cook on medium/medium-high for \cunum{5--6}{min} per side (or until \cunum{165}{F} internally)

	Rest chicken on plate, do not clean pan
\end{step}

\begin{step}
	\cutext{1.5}{cup} orzo (pasta)
\method
	Toast in same pan for a few minutes
\end{step}

\begin{step}
	2 cloves garlic, finely diced or pressed
	\cutext{2--3}{cup} chicken broth as needed
\method
	Add to pan and cook for \cutext{12--15}{min} or until the orzo is al dente
\end{step}

\begin{step}
	\cutext{1/2}{cup} heavy cream
	juice from 1 lemon
	\cutext{3--4}{EL} grated parmesan cheese
	juice from resting chicken plate
\method
	Mix in to orzo

	Slice chicken and plate on top of a layer of Orzo
\end{step}