• 4 boneless, skinless chicken breast halves (about 1 pound), pounded to ½ inch thick
• 2 tablespoons Dierbergs olive oil
• 1 teaspoon Greek seasoning
• Coarse salt and freshly ground black pepper
• 1 cup dried orzo pasta
• 1 can (14.5 ounces) reduced-sodium chicken broth
• ¼ cup dry vermouth
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, rinsed and drained
• 1 clove garlic, minced
• 1 container (5 ounces) baby arugula

In large nonstick skillet, heat olive oil over medium-high heat. Add chicken and seasoning with salt and pepper; cook until browned, about 5 minutes per side. Transfer chicken to platter; cover and keep warm.

 

In same skillet, combine orzo, broth, vermouth, lemon peel and juice, capers, and garlic; bring to a boil. Reduce heat, cover, and simmer stirring occasionally until liquid is absorbed, about 15 minutes.

 

Return chicken to skillet during last 5 minutes of cooking time.

 

Divide arugula among 4 individual plates. Top each with chicken and orzo.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 387
Cholesterol: 83 mg
Fat: 11 g
Sodium: 419 mg
Carbohydrates: 35 g
Protein: 33 g
Fiber:
Saturated Fat: N/A