Roasted Chicken au Jus
Roasted Chicken au Jus with
Orzo and Peas
2 SERVINGS
35–45 MINUTES
INGREDIENTS 1 1⁄8 1 1⁄2 1
lemon ounce chives, divided tablespoon flour cup breadcrumbs spice mix 1⁄8 teaspoon dried basil 1⁄8 teaspoon garlic powder 1⁄8 teaspoon onion powder 1⁄8 teaspoon dried oregano 1⁄8 teaspoon dried rosemary 1⁄8 teaspoon dried thyme
2 1⁄4 8 1⁄2 3⁄4 1 2
boneless skinless chicken breasts cup white wine ounces chicken stock ounce grated Parmesan cheese cup orzo cup peas packets unsalted butter, divided
1. Prepare ingredients
2. Bread chicken
3. Sear chicken
Preheat oven to 375°F. Bring a medium covered pot of water to a boil over high heat—covering the water helps it boil faster, and prevents it from evaporating before you’re ready to use it. Halve lemon and set aside 1 half for making sauce in Step 4; save remainder for another recipe. Rinse chives and thinly slice.
On a large plate, mix together flour, breadcrumbs, spice mix, 1⁄4 teaspoon salt, and pepper as desired to make breading. Pat chicken dry with paper towel and season all over with 1⁄2 teaspoon salt and pepper as desired. Dredge chicken in breading, shaking off excess.
Heat 1 1⁄2 tablespoons olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until lightly browned, about 3 minutes per side (you’re getting a flavorful sear on the outside here—the chicken will finish cooking in the oven in Step 5). Transfer chicken to a plate, reserving pan for making sauce, and set aside.
4. Make pan sauce
5. Roast chicken and cook orzo
6. Finish orzo and plate chicken
Return pan from chicken to medium heat and add wine. Cook, scraping up brown bits from bottom, until reduced by half, 1-2 minutes (see recipe tip). Add chicken stock and juice of 1⁄2 lemon. Increase heat to high and bring to a boil, then reduce to medium. Simmer until sauce is slightly thickened, 3-4 minutes more. Remove pan from heat. Stir in half of chives, then taste and add salt and pepper as desired.
Return chicken to pan, nestling into sauce, and sprinkle Parmesan over sauce and chicken. Transfer pan to oven and roast until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. Meanwhile, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat. (P.S. This is a great time to catch up on dishes.)
Once chicken is roasted, add peas to pot with orzo, still off heat, and stir in 1 packet butter to coat. Taste and add salt and pepper as desired, then divide between serving plates. Top with chicken, leaving sauce behind in pan. Stir remaining butter into sauce to melt, then spoon over chicken. Garnish with remaining chives and enjoy!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
YOU’LL NEED olive oil kosher salt black pepper
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Deglazing is a technique in which adding liquid, like wine, to the pan after cooking protein loosens any browned bits stuck to the bottom. Scrape them up into your pan sauce—they are full of flavor. The chicken might have a slight odor as a natural reaction to its vacuum packing. USDA recommends cooking chicken to 165°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
This homey dish—that one of our chefs lovingly called “Freckles” when she was little for the chives sprinkled on top—is comfort food with a sophisticated touch. Crispy chicken, white wine sauce, and pea-studded orzo make for a crowd-pleasing dinner that’s easy and delicious.
Orzo and Peas
2 SERVINGS
35–45 MINUTES
INGREDIENTS 1 1⁄8 1 1⁄2 1
lemon ounce chives, divided tablespoon flour cup breadcrumbs spice mix 1⁄8 teaspoon dried basil 1⁄8 teaspoon garlic powder 1⁄8 teaspoon onion powder 1⁄8 teaspoon dried oregano 1⁄8 teaspoon dried rosemary 1⁄8 teaspoon dried thyme
2 1⁄4 8 1⁄2 3⁄4 1 2
boneless skinless chicken breasts cup white wine ounces chicken stock ounce grated Parmesan cheese cup orzo cup peas packets unsalted butter, divided
1. Prepare ingredients
2. Bread chicken
3. Sear chicken
Preheat oven to 375°F. Bring a medium covered pot of water to a boil over high heat—covering the water helps it boil faster, and prevents it from evaporating before you’re ready to use it. Halve lemon and set aside 1 half for making sauce in Step 4; save remainder for another recipe. Rinse chives and thinly slice.
On a large plate, mix together flour, breadcrumbs, spice mix, 1⁄4 teaspoon salt, and pepper as desired to make breading. Pat chicken dry with paper towel and season all over with 1⁄2 teaspoon salt and pepper as desired. Dredge chicken in breading, shaking off excess.
Heat 1 1⁄2 tablespoons olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until lightly browned, about 3 minutes per side (you’re getting a flavorful sear on the outside here—the chicken will finish cooking in the oven in Step 5). Transfer chicken to a plate, reserving pan for making sauce, and set aside.
4. Make pan sauce
5. Roast chicken and cook orzo
6. Finish orzo and plate chicken
Return pan from chicken to medium heat and add wine. Cook, scraping up brown bits from bottom, until reduced by half, 1-2 minutes (see recipe tip). Add chicken stock and juice of 1⁄2 lemon. Increase heat to high and bring to a boil, then reduce to medium. Simmer until sauce is slightly thickened, 3-4 minutes more. Remove pan from heat. Stir in half of chives, then taste and add salt and pepper as desired.
Return chicken to pan, nestling into sauce, and sprinkle Parmesan over sauce and chicken. Transfer pan to oven and roast until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. Meanwhile, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat. (P.S. This is a great time to catch up on dishes.)
Once chicken is roasted, add peas to pot with orzo, still off heat, and stir in 1 packet butter to coat. Taste and add salt and pepper as desired, then divide between serving plates. Top with chicken, leaving sauce behind in pan. Stir remaining butter into sauce to melt, then spoon over chicken. Garnish with remaining chives and enjoy!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
YOU’LL NEED olive oil kosher salt black pepper
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Deglazing is a technique in which adding liquid, like wine, to the pan after cooking protein loosens any browned bits stuck to the bottom. Scrape them up into your pan sauce—they are full of flavor. The chicken might have a slight odor as a natural reaction to its vacuum packing. USDA recommends cooking chicken to 165°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
This homey dish—that one of our chefs lovingly called “Freckles” when she was little for the chives sprinkled on top—is comfort food with a sophisticated touch. Crispy chicken, white wine sauce, and pea-studded orzo make for a crowd-pleasing dinner that’s easy and delicious.
