I have a delicious dinner recipe today for artichoke chicken with parmesan orzo that will quickly become a favorite. The artichoke sauce is started in a skillet and then poured over top of thin chicken cutlets and baked. The sauce is flavored with onion, garlic, white wine, lemon and chicken broth. It is served over a simple Parmesan orzo. It isn’t at all labor intensive – you can have it on the table in an hour or less.
I had my doubts over whether I was going to like this.
It took only one bite to quickly make me forget them.
Because slicing through the chicken is like cutting through butter. All that tangy sauce saturates the chicken making it succulent and fork-tender. I could not get enough of this dish with the bed of creamy orzo underneath soaking up the extra sauce and the pungent artichokes making my mouth water for more with every bite.
What’s not to like?