2 chicken breasts, sliced in half lengthwise and pounded thinly
1 cup orzo pasta, cooked using instructions.
1/2 cup milk
1/2 cup flour
juice of 1 lemon
1 tsp minced shallots
1 cup dry white wine
1/2 cup heavy cream
Grape Tomatoes, halved
Green Onions, chopped
salt & pepper
Heat Saute Pan to medium high. Add a film of canola oil.
Add chicken to pan and saute until golden brown and flip. Do not touch or crowd while the egg is setting.
Once both sides are brown, move to cookie sheet.
Place chicken in oven set at 450 degrees to heat and make sure chicken is cooked through. Do not overcook.
In separate pot, reduce white wine by half. Add lemon juice & shallots, and simmer for approximately five minutes. Add cream and reduce to desired thickness.
Season with salt as desired.
Now add butter to saute pan and heat cooked orzo with salt & pepper.
Add grape tomatoes and green onions just before serving.
Plate orzo with chicken and spoon sauce on top.
Garnish with a lemon wheel.