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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Chicken Orzo   
    Categories: Poultry, Vegetables, Citrus, Pasta, Herbs   
         Yield: 4 servings   
       
       1/3 c  A-P flour   
         1 ts Garlic powder   
         1 lb Boned, skinned chicken   
       3/4 ts Salt; divided   
       1/2 ts Pepper   
         2 tb Olive oil   
    14 1/2 oz Can chicken broth   
     1 1/4 c  Uncooked whole wheat orzo   
              - pasta   
         2 c  Chopped fresh spinach   
         1 c  Grape tomatoes; halved   
         3 tb Lemon juice   
         2 tb Minced fresh basil   
              Lemon wedges; opt   
       
     In a shallow bowl, mix flour and garlic powder. Cut   
     chicken into 1-1/2" pieces; pound each with a meat   
     mallet to 1/4" thickness. Sprinkle with 1/2 teaspoon   
     salt and pepper. Dip both sides of chicken in flour   
     mixture to coat lightly; shake off excess.   
        
     In a large skillet, heat oil over medium heat. Add   
     chicken; cook 3-4 minutes on each side or until golden   
     brown and chicken is no longer pink. Remove from pan;   
     keep warm. Wipe skillet clean.   
        
     In same pan, bring broth to a boil; stir in orzo. Return   
     to a boil. Reduce heat; simmer, covered, 8-10 minutes or   
     until tender. Stir in spinach, tomatoes, lemon juice,   
     basil and remaining salt; remove from heat. Return   
     chicken to pan. If desired, serve with lemon wedges.   
        
     Shannon Humphrey, Hampton, Virginia   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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