For one of the easiest dishes on this entire website, this one certainly has the longest name. It is simplicity itself and I go to this dish every time I’m really pressed for time. It’s amazingly flexible. If you're not a fan of capers, use garlic. Or just make the lemon sauce all by itself. You can choose to embellish the Orzo with cheese, parsley, fresh oregano, peas--it's amazingly adaptable. In this case, I had some spinach and hazlenuts which I threw in with the orzo and then brightened with some freshly-squeezed Lemon juice. The chicken is ‘marinated’ for all of 10-30 minutes in some garlic, lemon and oregano, then sautéed for all of about 4 minutes, then the capers, a little butter and some more lemon juice are added and the whole thing is on the plate in no time.
At the Market: Bitter Turnips and Smoked Garlic - A trip to a Parisian market yielded some unexpected surprises this weekend!
1 day ago