MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shannon Humphrey's Lemon Chicken w/Orzo
Categories: Poultry, Pasta, Citrus, Greens, Herbs
Yield: 4 Servings

1/3 c All-purpose flour
1 ts Garlic powder
1 lb Boned, skinned chicken
3/4 ts Salt; divided
1/2 ts Pepper
2 tb Olive oil
14 1/2 oz Can chicken broth
1 1/4 c Uncooked whole wheat orzo
- pasta
2 c Chopped fresh spinach
1 c Grape tomatoes; halved
3 tb Lemon juice
2 tb Minced fresh basil
Lemon wedges

In a shallow bowl, mix flour and garlic powder. Cut
chicken into 1 1/2" pieces; pound each with a meat
mallet to 1/4". thickness. Sprinkle with 1/2 teaspoon
salt and pepper. Dip both sides of chicken in flour
mixture to coat lightly; shake off excess.

In a large skillet, heat oil over medium heat. Add
chicken; cook 3-4 minutes on each side or until golden
brown and chicken is no longer pink. Remove from pan;
keep warm. Wipe skillet clean.

In same pan, bring broth to a boil; stir in orzo. Return
to a boil. Reduce heat; simmer, covered, 8-10 minutes or
until tender. Stir in spinach, tomatoes, lemon juice,
basil and remaining salt; remove from heat. Return
chicken to pan. If desired, serve with lemon wedges.

Shannon Humphrey, Hampton, Virginia

RECIPE FROM: https://www.tasteofhome.com

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