IN THE KIT
12 ozchicken breast
1 ozchopped garlic
2 ozgarlic butter
2 ozseasoned flour
1 ozhouse seasoning
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Small saucepan with lid
Meat mallet (or heavy skillet)
1 ¼ cups of water
Preheat oven to 425°F with a rack in the centre;
Finely chop parsley leaves & stems, keeping them separate;
Zest, then cut lemon into wedges.
On a rimmed baking sheet, toss broccoli & chopped shallot with 1½ tablespoons oil & a pinch each of salt & pepper. Roast on the centre oven rack until tender & charred in spots, stirring once, 15–20 minutes, watching closely so it doesn’t burn.
Meanwhile, heat a drizzle of olive oil in a small saucepan over medium-high. Add chopped garlic & cook, stirring, until golden, 1–2 minutes. Add orzo & cook, stirring, until deep golden brown, 2–3 minutes.
To saucepan with orzo, add parsley stems, 1¼ cups water, & a pinch of salt; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, until orzo is tender & liquid is evaporated, 12–15 minutes. (Add additional water, a few tablespoons at a time, & cook for another few minutes, if necessary.) Season to taste with salt & pepper.
Add flour to a shallow dish. Pat chicken dry; pound to an even ½-inch thickness with a meat mallet (or heavy skillet); season all over with house seasoning. Coat chicken in flour, shaking off excess. Heat a drizzle of oil in a medium skillet over medium-high. Add chicken; cook until cooked through & golden, 3–5 minutes per side.
Transfer chicken to a cutting board. Pour off any oil from the skillet. Return skillet to medium heat; add garlic butter & chopped parsley leaves, swirling to melt. Add chicken back to skillet, turning to coat, about 1 minute. Serve buttery garlic chicken with orzo pilaf & roasted broccoli alongside. Pass lemon wedges for squeezing. Enjoy!