Lemon Chicken Orzo with Arugula Recipe | Dierbergs Markets

Ingredients

• 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