Saucy Lemon Chicken
Orzo with Spinach
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp vegetable oil
- 2 Tbsp lemon juice
- ¾ cup white wine (or use chicken broth)
- 1 (14.5-oz) can chicken broth
- 1 tsp dried thyme
- 1 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Add lemon juice, wine, broth, and thyme; cover and cook 8 minutes or until chicken is done. Remove chicken from skillet, and keep warm.
- Stir together cornstarch and cold water; add to skillet, and cook until sauce is thickened. Spoon sauce over chicken.
Side Dish Ingredients
- 1½ cups orzo
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 (10-oz) pkg spinach
Side Dish Instructions
- Cook orzo according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add garlic; cook 1 minute. Gradually add spinach, stirring until wilted.
- Add spinach to cooked orzo; toss. Season with salt and pepper to taste.
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