Ciao Italia Blog Exclusive: Chicken Cutlets with Lemon, Orzo, and Spinach

Now that Spring has officially sprung my thoughts have turned to light, refreshing recipes.

Now, I’ve lived in New England long enough to know that, just because the calendar tells you its Spring, doesn't mean it feels like it outside.  Around here you just can’t trust a warm spell.  So I never put away my winter duds until the first week of June, just to be safe.

Last week on a day when the thermometer hit 60, I went for a long walk and I did spot some daffodils inching their way out of the ground, and the bare trees seem to look perkier.  That all got me thinking about tangy tasting lemons.  Maybe because I associate their refreshing taste with something new and light.

Anyway, I was thinking about dinner because, as you know a chef’s mind is always on food, and the nice weather made me think of veal cutlet with lemon and butter sauce over orzo.  And just like that, dinner that night at my house was settled.

Instead of buying an expensive veal cutlet, I used chicken cutlets (to save money with the economy being what it is), and I have to say that the dish was its own stimulus package:  Easy to make, great flavor, and not too heavy. 

Stimulus Package Chicken Cutlets with Lemon, Orzo, and Spinach

Serves 4
1 1/2 cups orzo cooked according to package directions
1/2 cup extra virgin olive oil
One 10 ounce package frozen chopped spinach, thawed and well squeezed
4  skinless boneless chicke breast halve
1/4 cup flour
1/2 teaspoon fine sea salt
Grinding coarse black peppe
2 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons capers in salt, well rinsed and minced
1/2 cup white  wine
1/2 cup f resh lemon juice
2 tablespoons lemon zest
4 tablespoons fresh minced parsley
2/3 cup grated Parmigiano Reggiano cheese

Combine the cooked orzo with 1/4 cup of the olive oil. Stir in 1/4 cup of the lemon juice. Salt to taste. Stir in the chopped spinach and 1/2 cup of cheese. Cover, set aside and keep warm. Or make ahead and reheat in the microwave when ready to serve.

Place each piece of chicken between two sheets of wax paper and use a meat pounder to thin them to about 1/4 inch thickness.  Mix the flour, salt, and pepper together on a dish and dip each breast into the flour mixture, coating well on both sides and shaking off the excess. Set aside.

Heat remaining olive oil l in a large non stick skillet and brown the chicken, adding more olive oil as needed. Transfer them to a dish as they brown and set aside.

Add the butter to the pan and stir in the onion.  Cook until the onion wilts down, about 3 minutes.  Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.

 

Return the chicken cutlets to the pan and heat gently until hot

Make a bed of the orzo mixture on a serving platter. Place the chicken breasts over the orzo  and pour the sauce over the top. Sprinkle on the remaining cheese and serve. Spring has arrived!

Comments

[Shannon]

Oh this looks like a great recipe. I can't wait to try this in a few weeks!

[Elisabeth]

What a lovely photo. It looks like the chicken is on a plate in front of me! I will definitely make this - can't go wrong with the combination of chicken, lemon, and capers plus spinach mixed with rice!! Thank you for making a more budget friendly version of the dish!!

[Joan Nicholson]

I have some of Mary Ann Exposito's cook books and I just love her. I used to see you on Chanel 6 out here in California. My Mother also loved her.

[mary ann]

Joan, thanks for the feedback; we are in our twentieth year of production now on PBS; hope you'll tune into see them on yourlocal PBS station

Mary Ann

[mary ann]

Elizabeth, we are doing all we can to make easy affordable good Italian recipes for people to try. I hope you like it!

Mary Ann

[Carol Wittman]

This chix recipe sounds wonderful......I'm on weight watchers, can you please send the dietary information? Thank you.

[Noelle]

I made this chicken recipe yesterday for our Sunday dinner. Was easy to prepare and absolutely delicious. We loved it. I will make it again and again.
Thank you.

[Opal M. Crist]

Mary Ann,

I absolutely love your recipes and your show - it's the best!

[Bill Storey]

how do i get to go on one of your trips to italy? pls call 928 342 2254.

[Lance]

Too funny :-) "Stimulus Package" Crack me up!

Hey... nice dish too. You have some great ideas and recipes here. I've bookmarked you and will be back for sure!

Lance