Cider chicken with brown-butter orzo
By Chatelaine
Cider chicken with brown-butter orzo. (Photo, Erik Putz.)
Golden chicken meets rich, short-cut pasta with greens for a fast, fresh and filling dish – the perfect fit for a hectic work week. Bon appétit!
Ingredients
-
2 cups
apple cider
-
1 cup
orzo
-
1/4 cup
butter
-
4 tsp
finely chopped
sage
-
3/4 tsp
salt
, divided
-
4
skinless, boneless
chicken breasts
-
fresh
pepper
-
1 tbsp
olive oil
-
2 cups
packed
arugula
Instructions
- 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.
Nutrition (per serving)
- Calories
- 509,
- Protein
- 37 g,
- Carbohydrates
- 50 g,
- Fat
- 18 g,
- Fibre
- 3 g,
- Sodium
- 455 mg.
