CHICKEN WITH SHALLOTS & HERB SAUCE AND LEMON ORZO

INGREDIENTS:

(FOR CHICKEN)

-1 PACKAGE BONELESS SKINLESS CHICKEN BREASTS

-2 CUPS CHICKEN BROTH

-4 TBSP LEMON JUICE

-2 TBSP CHOPPED SHALLOTS

-4 TBSP BUTTER

-1/2 CUP HEAVY CREAM

-1 TBSP FRESH PARSLEY

-1 TBSP FRESH ROSEMARY

-SALT/PEPPER

(FOR ORZO)

-1 PACKAGE ORZO PASTA

-JUICE OF 4 LEMONS

-OLIVE OIL

-SALT/PEPPER

1. Preheat oven to 375. Heat skillet with a few tablespoons of olive oil over medium high heat. Season chicken with salt and pepper. Sear chicken on both sides to get a nice brown crust. About 4-5 minutes per side. Don't worry about fully cooking the chicken, it will finish in the oven. Take chicken off skillet and put onto a plate, cover with foil.

2. Reduce heat to medium and add chopped shallots, chicken broth and lemon juice. Scrape all of the brown bits of chicken flavor off the bottom of the skillet using a whisk. Simmer on low and let reduce to about half the cooking liquid. This takes about 10 minutes. Stir in herbs.

3. After the sauce has reduced and thickened significantly, melt butter in skillet. Turn the heat off and add in heavy cream. Stir to combine.

4. Add chicken back into skillet and spoon sauce over chicken. Place into oven and cook for 8 minutes.

FOR ORZO:

1. Bring a large pot of water AND juice of 3 lemons to a boil and cook pasta according to package directions for al dente.

2. Drain pasta. Immediately return to pan and coat with juice from last lemon and a splash of olive oil just so it won't stick together. Salt and pepper when done to taste. Garnish with fresh parsley and lemon slice.

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