Dinner’s a quick fix with this delicious chicken recipe from Chatelaine’s Claire Tansey.

Cider chicken with brown-butter orzo

Prep time: 10 minutes
Total cooking time: 45 minutes
Serves: 4

Ingredients:

• 2 cups apple cider
• 1 cup orzo
• 1/4 cup butter
• 4 tsp finely chopped sage
• 3/4 tsp salt
• 4 skinless, boneless chicken breasts
• Fresh pepper to taste
• 1 tbsp olive oil
• 2 cups packed arugula

Method:

Boil apple cider in large pot until reduced to 2/3 cup, for 12 to 15 minutes.

Cook orzo according to package directions, omitting salt, 6 to 8 minutes. Drain well and transfer to a large bowl.

Melt butter in a medium frying pan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, 3 to 4 minutes.

Stir browned butter, sage and salt into orzo. Cover to keep warm.

Sprinkle 1/4 tsp salt on the chicken breasts. Season with fresh pepper.

Add olive oil to same pan, then add chicken. Cook until bottom of chicken is golden brown, about 3 minutes.

Reduce heat to medium-low. Flip chicken. Cook, covered, until golden and cooked through, about 7 minutes.

Transfer chicken to a plate. Stir reduced cider into pan juices and drizzle over chicken.

Stir arugula into orzo and serve alongside chicken.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire