*****HERR 2/30 Lemon-Chicken Scallopine with Gremolata Orzo PLUS review of 48/50 Baked Ricotta Tart with Arugaula Salad

"The salad represents a delicate balance, a respectful conversation with each ingredient respecting the other so that no one ingredient overpowers the dish"  "The Chicken is Wonderful"   "I have never tasted Orzo and this is wonderful".  All quotes from another "eating with dignity" work day.

Salad and chicken plated

2/30 LEMON-CHICKEN SCALLOPINE WITH GREMOLATA ORZO RECIPE

Orzo, chicken and sauce before
plating

INGREDIENTS
ORZO & GREMOLATA
1 cup uncooked orzo pasta (cook according to package, omitting salt and oil; drain and place in small bowl)
1 orange (zest to 1 tsp)
1 lemon (zest to 1 tsp), juice to measure 2 Tbsp (set aside 1 Tbsp for sauce)
1 cup chopped fresh parsley
1 tsp olive oil
2 garlic cloves, pressed
1/8 tsp salt

Combine zests, parsley, oil, pressed garlic and salt and stir until combined.  Add gremolata to orzo and toss to coat and set aside.

CHICKEN & SAUCE
4 boneless, skinless chicken breasts (3 ounces each)
1/2 tsp each salt and coarsely ground black pepper, divided
2 tsp EVOO, divided
2 Tbsp all purpose flour, divided
1 tsp paprika
1/4 cup water
3 medium shallots, thinly sliced
3 garlic cloves, pressed
1/2 cup unsalted chicken stock
1/3 cup dry white wine such as Sauvignon Blanc
2 Tbsp fresh lemon juice (from lemon used in gremolata)
2 Tbsp unsalted butter

DIRECTIONS (390 CALORIES PER SERVING, 4 SERVINGS, 30 MINUTES PREP TOTAL TIME ABOUT 60 MINUTES
1.  Make Gremolata Orzo and set aside
2.  CHICKEN:   flatten to even thickness with meat tenderizer, season with 1/4 tsp each salt and pepper.  Heat 1 1/2 tsp EVOO (not stainless) on medium-high until shimmering.  Combine 1 1/2 Tbsp flour and paprika in on large plate.  Dredge chicken in flour mixture, coating evenly.   Cook 3 to 4 minutes on each side or until center are no longer pink.  Remove chicken from pan; set aside and keep warm.
3.  SAUCE:  Whisk together remaining 1/2 Tbsp flour and water until blended in a measuring cup.  Put remaining 1/2 tsp oil, shallots and pressed garlic to non stainless pan.  Cook 30 to 60 seconds or until fragrant, stirring occasionally.  Add stock and wine; bring to a simmer.  Add reserved 2 Tbsp lemon juice and flour mixture, stirring constantly.  Remove Skillet from heat, stir in butter and remaining 1/4 tsp each salt and pepper.   Serve chicken with orzo; drizzle with sauce.

The delicate balance
vegetarian portion

DEFINITION:  Gremolata is a garnish typically made with parsley, lemon zest and garlic.