0 hours 10 mins
0 hours 35 mins
0 hours 45 mins
4 Thin chicken cutlets, about 1 1/2 lbs.
Kosher salt and freshly ground black pepper
½ Cup Wondra flour
2 Tbsp. Olive oil
2 Tbsp. Unsalted butter
1 Lg. Shallot, thinly sliced
2 Garlic cloves, minced
1 Cup orzo
1 Cup white wine
1 ½ Cups chicken stock
1 Cup corn kernals, thawed if frozen
1 Cup Cherry tomatoes, halved
1 Tsp. lemon zest
½ Cup heavy cream
2 Tbsp. Parmesan cheese, grated plus more for garnish
½ Cup Fresh basil leaves, torn
2 Tbsp. Chives, minced
1. Season the chicken cutlets with a pinch of salt and freshly ground black pepper on all sides. Add the Wondra flour into a shallow mixing bowl and season with a pinch of salt and black pepper. Add the chicken to the flour and toss well to coat.
2. Heat a skillet over medium-high heat and dd 2 tablespoons of the olive oil. Work in batches to sear the chicken, about 4 minutes per side. Transfer the chicken to a plate and put to the side.
3. Add the butter to the same skillet and let melt. Add the shallots and garlic and cook for a minute until fragrant then stir in the orzo. Add the white wine and bring to a simmer. Cook for 2 minutes. Add the chicken stock. Bring to a simmer again and cook for about 7-8 minutesvuntil the orzo is al dente. (Taste. The orzo should be slightly firm.)
4. Add the corn to the orzo and stir in. Let it cook for about a minute to warm through. Add the heavy cream and lemon zest and simmer another minute until warm. Add about two tablespoons of the grated parmesan cheese and stir into the mix.
5. Slide the chicken back into the orzo and nestle it down into the mix to warm it back up. Sprinkle the cut tomatoes lightly with salt and some fresh ground black pepper. Add them to the skillet with the chicken and orzo. Let everything simmer for about 2-3 minutes.
6. Add the chives and torn basil leaves. Taste and adjust seasoning if needed. Serve on a platter or individual plates topped with more parmesan and chives. Enjoy.
NOTES: OH, boy, is this summer on a plate or what? Corn, tomatoes, fresh basil and chives all marry together in this dish and create the perfect bite. If you have fresh corn, by all means cut it off the cob and add it. If not, thawed frozen corn works just great. This dish screams for fresh basil so don’t subsititue dried basil.
If you love cheese, add more. Love lemon? Add the juice of a lemon. You can really tailor those flavors to your liking. Be sure to taste for salt and pepper along the way and adjust as needed.
You’ll note I use Wondra flour. It is my go-to flour when I’m breading. It is finely ground and doesn’t clump like regular flour. I like that there is just a light coating. FYI: if you don’t have it, regular all purpose flour works just fine.