FOOD
Easy Dinner 2
Chicken piccata with mushrooms and Brussels sprouts ACTIVE TIME 20 MINUTES TOTAL TIME 30 MINUTES SERVES 4
Quick Cooking Healthy Pick Make Ahead
8 oz. uncooked orzo 4 5-oz. chicken breast cutlets 1 tsp. kosher salt, divided 1 tsp. black pepper, divided 4 Tbsp. unsalted butter, divided 8 oz. fresh cremini mushrooms, sliced 8 oz. fresh Brussels sprouts, quartered 1 cup unsalted chicken stock 2 Tbsp. fresh lemon juice (from 1 lemon) 1 Tbsp. capers, drained and rinsed 2 Tbsp. chopped fresh oregano orzo according to package directions.
COOK
season chicken with teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil. MEANWHILE,
skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining teaspoon each salt and pepper; bring to a simmer and cook 1 minute.
RETURN
chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.
SERVE
P E R S E RV I N G : 530 CALORIES, 16G FAT (8G SAT.), 134MG CHOL., 5G FIBER, 44G PRO., 51G CARB., 646MG SOD., 4G SUGAR
