Chicken Piccata with Mushrooms and Brussels Sprouts

Original recipe here!

Hands-On Time
20 Mins
Total Time 30 Mins
Yield: 4 servings

Ingredients
8 ounces uncooked orzo pasta OR rice
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano

How to Make It

Step 1
Cook orzo according to package directions.

Step 2
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.

Step 3
Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.

Step 4
Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.