Chicken Artichoke Lemon Orzo

Serves: Four | Prep: 20 min | Cook: 30 min

Ingredients:
Chicken Artichoke Lemon Orzo:
2 Tbsp olive oil
1 Tbsp butter
1.5 lbs chicken breasts, boneless, skinless, cut in half horizontally
1 tsp dried oregano
1/2 tsp red pepper flake
1/2 tsp salt
1/2 tsp pepper
2 shallots, chopped
3 garlic cloves, minced
1 cup dry orzo pasta
1/2 cup white wine
1 tsp lemon zest
1 lemon, juiced
2 cups chicken stock
1 12 oz jar marinated artichoke hearts, drained
1/2 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped

Directions:
In a large skillet heat olive oil and butter over medium high heat. Season chicken with dried oregano, red pepper flake, salt, and pepper. Add chicken and sear both sides, until golden, 3-5 minutes per side. Remove chicken from skillet and set aside.

To the skillet add shallots, cook, 2-3 minutes, until soft. Add garlic and orzo, cook until lightly golden, 2-3 minutes. Add wine and lemon juice, deglaze the pan. Add chicken stock along with 1/2 cup water, bring to the boil, cook, 3-5minutes, stirring occasionally. Add artichoke hearts and zest, stir. Return the chicken and its juices back to the skillet. Simmer, uncovered, 10-15 minutes, stirring occasionally, until the orzo is cooked, and the liquid has thickened. Stir in parmesan cheese and fresh parsley.

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