Ingredients
- 1 lb Chicken Breast (boneless, skinless)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
- 1/4 cup Shallots (minced)
- 1/2 cup Chicken Broth (or stock)
- 3 tbsp Balsamic Vinegar
- 1 tsp Brown Sugar
- 1 tbsp Butter
- 1 cup Orzo
- 2 tbsp Parsley (minced, fresh)
Step by Step Instructions
Step 1:
Cook Orzo according to package instructions and set aside.
Step 2:
Place chicken between 2 sheets of wax paper and pound 1/2 inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper.
Step 3:
Heat oil in a large skillet over medium-high heat. Cook chicken for 4 minutes per side. Transfer to a serving plate, cover, and keep warm.
Step 4:
Add shallots to the skillet and cook for 2 minutes stirring occasionally.
Step 5:
Add broth, vinegar, and brown sugar. Bring to a boil and cook until reduced by one-third (about 4 minutes).
Step 6:
Whisk butter into skillet until melted. Pour over chicken. Toss Orzo with parsley and serve with chicken.
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