This easy one pan meal, was quick to put together for a weeknight meal. If you love lemons than this is just the meal for you. The breasts came out tender & juicy, as they bathed in the creamy lemon butter sauce. It's crazy to think that there is no cream in this dish!
Ingredients
6 boneless chicken breasts
4 Tbsp butter divided
1/2 C dried shallots
2 lemons (1 for juicing, the other for slicing)
3 Tbs pesto
1/2 tsp salt
1.5 C orzo
2.5 C chick broth
Directions
Preheat oven to 400
Season dry chicken breasts with salt & pepper
Melt 2 tablespoons of butter over medium/high heat.
Place breasts in buttered pan and sear until golden brown. Flip & top with lemon slices, then transfer to the oven to finish cooking. (About 15minutes) Remove the chicken from pan once it is fully cooked.
Using the same pan, melt the rest of the butter and add the dried shallots, basil pesto, orzo, chicken broth & lemon juice. Stir well to combine, and bring to a boil. Once you reach a boil, reduce heat to a simmer. Cook until orzo is al dente.
Place the chicken breasts back into the pan to finish cook, and voila!
Dinner is served.
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