Lemony orzo with chicken

Meat

Servings

2–3

Preperation

10 minutes

Cooking

20 minutes

Waiting

–

2 chicken fillets 1 tbsp olive oil ½ tsp paprika ½ tsp garlic powder ½ tsp onion powder 2 tbsp butter 1 small onion 2 cloves garlic 100 ml white wine 1 cup orzo (200 g) 2 cups chicken stock (500 ml) ½ cup heavy cream (120 ml) zest of 1 lemon 1–2 tbsp lemon juice 50 g Parmesan parsley salt pepper

In a small pot, add olive oil, the chicken, garlic, onion and spices and sauté for 5–6 minutes. Remove and set aside.

In the same pan, lower the heat and add the orzo, sautéing for 2 minutes until golden.

Deglaze with the wine and let it evaporate.

Add the stock and cream and simmer for 15 minutes, stirring often, until tender.

Add the chicken and cook for 5 more minutes.

Add the Parmesan and the zest and stir until it thickens. Taste and adjust with salt and pepper.