Herb brined chicken breast pan roasted with lemon caper butter - Served over orzo

In a bowl, mix water with salt and soak the chicken breasts for at least 30 minutes.

Brine the Chicken

In a pot, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.

Cook the Orzo

Heat olive oil in a skillet over medium heat. Remove chicken from brine, pat dry, and season with black pepper. Cook for about 6-7 minutes per side until golden brown and cooked through. Remove chicken and let rest.

Pan Roast the Chicken

In the same skillet, reduce heat to low. Add butter and garlic, sauté until fragrant. Add capers and lemon juice, stirring to combine.

Make the Lemon Caper Butter Sauce

Slice the chicken and serve over orzo, drizzling the lemon caper butter sauce on top. Garnish with parsley.

Serve

Chicken breasts

chicken piccata

Recipe information

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