Lemon Parmesan Chicken Piccata with Light Citrus Veggie Orzo
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Cooking tools:
- Meat tenderizer
- Microplane
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Plate
- Baking dish
- Aluminum foil
- Saute pan
- Saucepan
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Kitchen towel
- Serving platter
Ingredients
- Chicken: 1 lb. of skinless, boneless chicken breasts
- 1 Tbsp. flour (GF AP flour for alternative)
- 1 lage egg, whisked
- 1 1/2 cup bread crumbs (GF bread crumbs for alternative)
- 1 Tbsp. parmesan cheese
- 1 lemon
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 3 large shallots, cut in half and then very thinly sliced
- 2 cups white wine or 2 cups chicken stock
- 1 cup cooking water from pasta
- 2 large lemons, zest and juice
- 1 tsp. dried oregano
- 2 large garlic cloves, minced
- Frozen Peas (for kids version) or Veggie of your choice (frozen or fresh)
- 1 bunch of Swiss chard, Blanched and Chopped (for adult version)
- 1 cup cherry tomatoes, halved
- Freshly Grated Parmesan Cheese
- Lemons, for garnish
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