45 lines
1.2 KiB
TeX
45 lines
1.2 KiB
TeX
\recipe{Lemon Chicken Orzo}
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\serves{4--6}
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\preptime{\cutext{15}{min}}
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\cooktime{\cutext{40}{min}}
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\dishtype{\freeze} % options: vegetarian, glutenfree, freeze
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\begin{step}
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\cutext{2}{lb} chicken breast (boneless, skinless)
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\cutext{1}{EL} butter or olive oil
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\cutext{1}{TL} dried oregano
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\cutext{1}{TL} dried basil
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\cutext{1}{TL} smoked paprika
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\cutext{1}{TL} garlic powder
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\SnP
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\method
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Add butter to pan (12-in stainless). Pat dry chicken, mix seasonings and coat chicken
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Add chicken to pan and cook on medium/medium-high for \cunum{5--6}{min} per side (or until \cunum{165}{F} internally)
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Rest chicken on plate, do not clean pan
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\end{step}
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\begin{step}
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\cutext{1.5}{cup} orzo (pasta)
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\method
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Toast in same pan for a few minutes
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\end{step}
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\begin{step}
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2 cloves garlic, finely diced or pressed
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\cutext{2--3}{cup} chicken broth as needed
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\method
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Add to pan and cook for \cutext{12--15}{min} or until the orzo is al dente
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\end{step}
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\begin{step}
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\cutext{1/2}{cup} heavy cream
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juice from 1 lemon
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\cutext{3--4}{EL} grated parmesan cheese
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juice from resting chicken plate
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\method
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Mix in to orzo
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Slice chicken and plate on top of a layer of Orzo
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\end{step} |