Cider chicken with brown-butter orzo

Prep 10 min
Total 45 min
Serves 4



2 cups
1 cup
1/4 cup
4 tsp
finely chopped sage
3/4 tsp
salt, divided
skinless, boneless chicken breasts
fresh pepper
1 tbsp
2 cups
packed arugula


  • BOIL apple cider in large pot until reduced to 2/3 cup, 12 to 15 min.
  • COOK orzo according to package directions, omitting salt, 6 to 8 min. Drain well. Transfer to a large bowl. Melt butter in a medium frying pan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, 3 to 4 min. Stir browned butter, sage and 1/2 tsp salt into orzo. Cover to keep warm.
  • SPRINKLE remaining 1/4 tsp salt on chicken breasts. Season with fresh pepper. Add olive oil to same pan, then add chicken. Cook until bottom of chicken is golden brown, about 3 min. Reduce heat to medium-low. Flip chicken. Cook, covered, until golden and cooked through, about 7 min. Transfer chicken to a plate. Stir reduced cider into pan juices and drizzle over chicken. Stir arugula into orzo and serve alongside chicken.


Calories 509, Protein 37 g, Carbohydrates 50 g, Fat 18 g, Fibre 3 g, Sodium 455 mg.
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