In this simple yet elegant dish, real Dinner Bell butter and salty Parmesan come together to make a rich, creamy sauce. Capers and lemon juice give it that familiar piccata flavor, and orzo adds the sort of chewiness that will have everyone lining up for seconds. We won’t tell anyone it preps in just 10 minutes.
- Bring large pot of salted water to boil. Add orzo and cook according to package directions until al dente. Drain and set aside.
- Meanwhile, in large pan, add 1 tablespoon butter and 1 teaspoon olive oil; cook over medium-high heat until butter melts. Toss diced chicken with Italian seasoning and a pinch of salt and pepper. Add chicken to pan and sear on one side 4 minutes. Flip or toss chicken and sear 2 additional minutes, or until you get some good browning all over. Transfer chicken to bowl; set aside.
- Add lemon slices to pan; sear on one side 2 minutes. Flip and sear another 2 minutes, until lemon has char marks on both sides. Remove lemons and set aside.
- Add 1 tablespoon butter, chicken stock, capers, and juice from remaining lemon into pan. Simmer over medium heat about 5 minutes, then add chicken, 1 tablespoon parsley and orzo. Turn heat off and stir in remaining 2 tablespoons butter and parmesan cheese; toss to combine. Put lid on pan and let sit 5 minutes. Garnish with charred lemon and remaining parsley. Serve with additional grated parmesan.
Recipe courtesy of Go Bold With Butter