How to make it

  • Boil orzo according to instructions. Drain (reserve 1 cup orzo water), coat lightly with olive oil, & set aside.
  • While orzo is cooking, coat the bottom of a dutch oven with olive oil and heat on medium high.
  • Rub chicken with oregano, pepper, & salt; place into the dutch oven. Brown 6-8 minutes on the 1st side; about 5 minutes on the second side, or until no longer pink in the middle & juices run clear (larger pieces will take longer). Deglaze with about half of the white wine & remove the chicken to a cutting board. Let it rest at least 5 minutes, then slice according to preferred thickness.
  • After removing the chicken, add the onion to the dutch oven. Let it become translucent; 3-5 minutes, then add the asparagus & garlic. Add half of the lemon juice. Cook about 5 minutes, or until asparagus is very green.
  • Add the rest of the white wine; let it cook off for a minute, then add the reserved orzo water. Add the cooked orzo, and stir in the goat cheese & parmesan. Add the chicken back in.
  • Add the lemon zest & the rest of its juice, stirring until everything is completely coated in creamy goodness. Serve hot and enjoy :)

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