We've teamed up with The Cookdown to bring you the ultimate date night recipe: Lemon Orzo & Pan-fried Chicken. It's sure to be a real hit with your partner (and score a few brownie points too).
For the orzo:
- 1 tbsp butter
- 1 medium brown onion/2 small onions
- 400g orzo
- 1 lemon
- Glug of white wine
- 500ml chicken stock (vegetable if preferred)
- 90g parmesan cheese
- 1 bundle asparagus
- Parsley to garnish
For the chicken:
- 2 chicken breasts
- 1 tsp paprika
- 1 tsp mediterranean herbs
- 1 tsp onion salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- Melt 1 tbsp butter in a deep pan.
- Add chopped onions and sauté until translucent.
- Add dry orzo with strips of lemon zest and cover in the butter already in the pan.
- Add a glug of white wine and let the orzo soak it up.
- Add chicken stock to a pint of water.
- Once the wine has been absorbed, add the chicken stock stirring in each time.
- Occasionally stir until the majority of the water has been absorbed (about 15 minutes).
- Add the parmesan.
- Add the asparagus.
- Add the juice from half the lemon.
- Cook until all of the liquid is absorbed and orzo is soft or slightly al dente.
- Add salt and pepper to taste (remember a lot of saltiness is provided by the parmesan).
- Add the paprika, herbs, salt, pepper and 1 tbsp olive oil to a bowl and mix.
- Place chicken breast in the bowl and cover in the spice mix.
- Pre heat a cast iron skillet or thick-bottomed frying plan on a high heat.
- Reduce to medium heat and pour a good glug of olive oil, then add the chicken.
- Cook for 4-6 minutes on one side, depending on the size of your chicken breast.
- Turn the chicken over to cook for another 4-6 minutes, adding a teaspoon of butter to the skillet.
- Add lemon slices to the skillet, for the final 4 minutes, cooking until browned on both sides.
- Place cooked Orzo on a plate and the chicken breast on top.
- Top with the browned lemons and parsley, as well as any extra juices from the skillet if you wish.