Cider chicken with brown-butter orzo
Prep 10 min
Total 45 min
Serves 4
Updated Nov 29, 2016
Chatelaine
Ingredients
2 cups
1 cup
1/4 cup
4 tsp
finely chopped sage
3/4 tsp
salt, divided
4
skinless, boneless chicken breasts
fresh pepper
1 tbsp
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
Calories 509, Protein 37 g, Carbohydrates 50 g, Fat 18 g, Fibre 3 g, Sodium 455 mg.
Recipe Collections
