Instructions

1. Melt butter in a large Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender. Stir in orzo; cook, stirring occasionally, 2 minutes.
2. Gradually add wine; cook, stirring, until liquid is evaporated. Add broth; bring to a boil, reduce heat, and simmer, stirring often, until orzo is tender. Stir in spinach and cheese.
3. Meanwhile, cut chicken in half crosswise and pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with Italian seasoning, salt, and pepper.
4. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Thinly slice, and serve over orzo mixture.