ONE PAN LEMON CHICKEN ORZO

 Video

 is what’s on the menu for Episode 9 of Dinner in 20, where I show you how to make easy, nourishing recipes (and sometimes comfort food!!) that look and taste like a restaurant—and this one is truly the best yet! This dish is perfect for any day of the week or even a romantic night at home, it’s up to you. ⁣

Makes 6 servings⁣

• 1.5 lbs boneless, skinless chicken breast, cut into cubes (I got @sprouts)⁣
• 1 tsp paprika⁣
• 1/2 tsp cumin⁣
• 1 tsp kosher salt & 1/2 tsp pepper⁣
• 2 tb olive oil⁣
• 1 small yellow onion, finely diced⁣
• 1 shallot, finely diced⁣
• 4-5 cloves garlic, mashed⁣
• 2 1/2 cups chicken broth (I used @kettleandfire))⁣
• 3 tsp dijon mustard (@mailleus)⁣
• 1 cup orzo⁣
• 2 large handfuls spinach⁣
• 1/2 cup full fat coconut milk or heavy cream⁣
• 3 lemons (I use @wonderfulseedlesslemons):⁣
• 1 lemon, zested⁣
• 2 lemons, juiced (1/4-1/3 cup)⁣
• 1 lemon, cut into thin slices⁣
• 3/4 cup parmesan cheese, freshly grated⁣

Instructions

1. Cut chicken into cubes and toss in the seasonings. 
2. Add olive oil to a large, deep skillet over medium-high heat. 
3. Once the pan is hot, add the chicken. 
4. Stir and cook for 4-5 minutes until the edges start to cook. 
5. Remove chicken from the skillet and add 1 more tsp of olive oil to the pan, if desired. 
6. Add the onion, shallot and garlic and cook for 2-3 minutes, scraping down the bottom of the pan. 
7. Add the chicken broth and mustard, stirring well, then add the orzo. 
8. Cook uncovered for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pan. 
9. Once the orzo is cooked through, add the spinach, coconut milk/heavy cream, lemon zest, lemon juice and parmesan cheese. 
10. Stir another minute or so until the spinach is wilted. 
11. Taste and adjust salt and pepper as needed. If your orzo needs a few extra minutes to finish cooking, that’s ok - every brand pasta is a little different! Plate and enjoy! ⁣

Pull Apart Pepperoni Pizza Bread - Appetizer

 

Video

Ingredients below (makes 12 inch loaf)

• 32 oz (2 pounds) chopped pizza dough
• 1/2 cup melted garlic butter
• 1 cup pepperoni
• 1 tbsp oregano
• 1 1/2 cup grated mozzarella cheese
• 1 cup marinara or ranch

Instructions

In the oven at 450 for 20 minutes

Green Sauce

 YOUR BASE RECIPE Green sauce Makes About 300g Hands-on time 10 min •

• Large bunch parsley • 
• Large bunch coriander • 
• Large bunch dill • 
• Large bunch basil • 
• Bowl iced water • 
• 1 green chilli (optional) • 
• 2 garlic cloves • 
• 80g vegetable oil • 
• Juice 1⁄2 lemon 

1. Bring a pan of water to the boil. Once boiling, add all the herbs and blanch for 30 seconds, then drain and immediately put them in the bowl of iced water to halt the cooking process. Leave them to cool for a minute, then lift out and squeeze them dry to remove as much moisture as possible. 
2. Roughly chop the blanched herbs, chilli (if using) and garlic, then put them all in a blender with the oil (if they don’t all fit at once, you can feed them in bit by bit as the previous batch breaks down). Whizz to a smooth green sauce with the consistency of a loose pesto. 
3. Season well with salt, pepper and the lemon juice. Use in one of our great recipes (right) or store in an airtight container, bag or ice cube tray and freeze. 

Per tbsp 40kcals, 4g fat (0.3g saturated), 0.5g protein, 0.5g carbs (no sugars), 0.1g salt, 0.5g fibre

Panko-Coated Chicken Schnitzel - Chef Thomas Keller

Article

Total Time:15 mins

Yield:4 servings

Ingredients

• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko
• 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
• Kosher salt
• Freshly ground black pepper
• 1/2 cup canola oil
• 6 tablespoons butter
• 2 teaspoons capers
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley

Directions

1. Set the flour, eggs, and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
2. In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice, and parsley; spoon over the chicken and serve.