MY SIMPLE CHICKEN PICCATA WITH MY TASTY BEEF ORZOTTO!

Recently, I posted the recipe for my COD PICCATA. Today, I am happy to post a similar recipe, however, with chicken. Either way my friends, it does tastes amazing and interesting enough, different, since one was done with fish and this one with poultry.
 
Category:  Entrée  
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:    $8.14 or $2.71 per serving
Difficulty Level:  Easy
Allergens, Other:   
Servings: 3
 
Ingredients for the chicken
2 large chicken breasts, pat dry, sliced lengthwise and whack it to tenderize it. ($3.69)
1 ½ tbsp. Angie’s dry seasoning (.30)
3 tbsp. Angie’s basting olive oil (1 tbsp. to marinate, 2 tbsps. for the skillet (.70)
1/3 c. all-purpose flour or GF flour (.30)
2 tbsp. capers, drained, rinsed and drained again (.50)
1 lemon (.60)
 
Ingredients for my Orzotto
2 c. Orzo (.50)
2 c. beef broth ($1.25)
½ tbsp. Angie’s dry seasoning (.15)
1 tbsp. Angie’s basting olive oil (.25)
 
Directions
Add the flour to a shallow plate, follow with ½ tbsp. of my seasoning and mix well.
Season the chicken with 1 tbsp. of my seasoning and 1 tbsp. of basting olive oil.
Refrigerate until time to use.

Using one chicken breast at a time, add them to the flour mix and cover well on both sides. Remove excess flour and place on a plastic or foil paper until ready to cook.
Add at least 2 tbsp. of olive oil at a time to a skillet on med high, place one chicken and cook until golden brown. Remove and let them rest on paper towel.

Meanwhile, Cook the Orzotto by adding 2 c. of broth to a saucepan, ½ tbsp. my dry seasoning and 1 tbsp. of my basting olive oil. Bring to a boil, add the orzo and cook until the grain is tender. For about 15 minutes. Add more broth if needed to keep it moist.

After you remove the chicken from the skillet, add more basting oil to the skillet (if needed). The skillet oil will look cloudy because the flour is already working to thicken the sauce.
Then add a couple of tbsp. of broth, couple tsp. lemon juice and capers.
Cook until the sauce is just a bit reduced and it starts to get thick.
Add the chicken back to the skillet, baste it in the sauce and you are ready to plate.
Serve immediately.
Enjoy!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil