Author: Adapted from RealSimple Chicken Piccata with Mushroom and Brussels Sprouts
Ingredients
8ouncesuncooked orzo pasta
1poundchicken breast cutlets cut into bite-sized pieces
1teaspoonkosher saltdivided
1teaspoonblack pepperdivided
4tablespoonsbutterdivided
8ouncesfresh mushroomssliced
1c.frozen peas
1cupchicken stock
2tablespoonsfresh lemon juice
1tablespooncapers
2tablespoonschopped fresh oregano
Instructions
Cook orzo according to package directions.
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 2 tablespoon butter in a large nonstick skillet over medium-high. Saute chicken, stirring occasionally, until golden and cooked through, about 4-5 minutes. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.
Return skillet to medium-high; add remaining 2 tablespoons butter and stir until melted. Add mushrooms and cook, stirring, until tender, about 3 minutes. Add stock, lemon juice, capers, peas, cooked chicken and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.