Dinner’s a quick fix with this delicious chicken recipe from Chatelaine’s Claire Tansey.
Cider chicken with brown-butter orzo
Prep time: 10 minutes
Total cooking time: 45 minutes
Serves: 4
Ingredients:
- 2 cups apple cider
- 1 cup orzo
- 1/4 cup butter
- 4 tsp finely chopped sage
- 3/4 tsp salt
- 4 skinless, boneless chicken breasts
- Fresh pepper to taste
- 1 tbsp olive oil
- 2 cups packed arugula
Method:
Boil apple cider in large pot until reduced to 2/3 cup, for 12 to 15 minutes.
Cook orzo according to package directions, omitting salt, 6 to 8 minutes. Drain well and transfer to a large bowl.
Melt butter in a medium frying pan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, 3 to 4 minutes.
Stir browned butter, sage and salt into orzo. Cover to keep warm.
Sprinkle 1/4 tsp salt on the chicken breasts. Season with fresh pepper.
Add olive oil to same pan, then add chicken. Cook until bottom of chicken is golden brown, about 3 minutes.
Reduce heat to medium-low. Flip chicken. Cook, covered, until golden and cooked through, about 7 minutes.
Transfer chicken to a plate. Stir reduced cider into pan juices and drizzle over chicken.
Stir arugula into orzo and serve alongside chicken.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire