This recipe is an easy, relatively quick Sunday Dinner recipe. It was a staple that Lisa made for her hungry children as they were growing up. While her children loved the comfort of the chicken and the orzo, Lisa was happy because the sauce has one of her favorite ingredients- lemons! Making this recipe always reminds Lisa of her visits to Sorrento, where lemons are plentiful!

You can watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Lemony Italian Chicken Ingredients:

• 4-6 boneless, skinless chicken breasts, sliced thin
• 4-6 lemons
• 6 cloves of garlic, chopped
• 2 tablespoons capers
• 1 bunch Italian flat leaf parsley
• 2 cups good Italian white wine
• Crushed red pepper
• Flour, for dredging
• Salt and pepper
• Butter for cooking
• Extra Virgin Olive Oil

Lisa’s Lemony Italian Chicken Directions:

Dredge the sliced chicken breasts in flour, which has been seasoned with the salt and pepper. Place 3-4 pads of butter in a large frying pan with 3-4 tablespoons of olive oil. When the butter melts place the floured, dredged chicken breasts in the butter and olive oil mixture, until they are golden brown on both sides. Set the chicken breasts aside. In the same pan where you cooked the chicken breasts, add the garlic, the capers, fresh lemon juice, white wine, and combine for 2-3 minutes until a fairly thick sauce forms. Place the chicken breasts in the sauce in the frying pan and cook for 20 minutes. Meanwhile, cook ¾ pound of orzo pasta, drain, and season with salt, pepper, lemon juice, and extra virgin olive oil. Plate the orzo on a large platter, covering the entire platter. Remove the chicken breasts from the sauce, placing them on top of the bed of orzo. Top with the lemony sauce, reserving some extra sauce to serve at table. Enjoy!