Quick Chicken Piccata with Spinach Garlic Orzo

Ingredients

• 3 boneless skinless chicken breasts cut in half horizontally
• 5 tbs. butter, divided
• 4 tbs. olive oil, divided
• 1 cup flour
• 1 tbs. Creole Seasoning
• 1 cup white wine
• 1 jar capers, rinsed
• Juice of 1 ½ lemons
• 1 cup orzo
• 2 tbs. kosher salt
• 8 oz cut leaf frozen spinach
• 2 garlic cloves, minced

Instructions

• Start your water to boil for the orzo.
• Cut the chicken breasts in half horizontally (as if you were butter flying them but cut all the way through).
• Place each piece between 2 sheets of wax or deli paper and pound with flat side of a meat mallet until evenly thin.
• Heat 3 tbs. butter and 2 tbs. olive oil in a large skillet over med-high heat.
• Once water is boiling season with salt and add orzo.
• Cook 6 minutes, then add frozen spinach and cook another 2.
• Once that’s going, gather a small baking dish (8x8 Pyrex works well) and mix together flour and Creole Seasoning.
• Dredge each pounded half-breast in flour mixture and place in hot skillet.
• Cook for 3 minutes per side or until golden brown.
• Remove chicken to a plate and add wine, capers, and lemon juice.
• Reduce liquid to half then turn off heat and whisk in last 2 tbs. of butter.
• Return chicken to pan.
• Drain orzo and spinach in large colander.
• Return to the pot with garlic and remaining 2 tbs. olive oil. 
• Taste both dishes and adjust for seasoning.
• Serve by placing 1 chicken half on bed of orzo and topping with sauce.