With two clinical days in a row, I was looking for a recipe that I could make and eat on several occasions (mainly for lunch at the hospital). I had this recipe for Cajun chicken with capers and lemon in my epicurious.com recipe box, and while reading over the reviews, I read one in which the cook had served it over orzo....perfect!!!! I knew that it was going to need a little bit more than just the sauce if I were going to stretch it over a couple of meals. I chopped half of a sweet onion and sauteed that with probably about 1/3 of a package of mushrooms that I had in the refrigerator and 2 cloves of garlic. Since Rick wasn't here, it was the perfect opportunity to get rid of the mushrooms! I also added a little bit of white cooking wine to the sauce. Once again, a winner!!! Here's the recipe that I came up with...
Cajun Chicken Orzo with a Lemon-Caper Sauce
1 package of skinless, boneless chicken breasts
2 gloves of garlic, minced
2 tablespoons of capers
1/2 onion, chopped
1/2 package of mushrooms
1/2 cup flour
2 tablespoons Cajun seasoning
1 teaspoon paprika
Juice of 1/2 lemon
3/4 cup chicken broth
2 tablespoons white wine
1/2 box orzo
Mix flour, Cajun seasoning, and paprika together in a shallow bowl.
Cook orzo according to directions on box. Drain and return to the pot.
While orzo is cooking, cut chicken breasts in half and dip in flour mixture. Be sure to cover the chicken completely. Heat olive oil in a nonstick skillet over medium-high heat until cooked (turning with tongs). When the chicken is cooked and no longer pink in the center, cut the chicken into bite sized pieces and mix with the orzo.
Add a little bit more olive oil, mushrooms, garlic, and onion to the same skillet. Once the onions become soft, add broth, capers, lemon juice, and white wine to skillet. Bring to boil and let the sauce thicken a little bit. Add to the pot with the orzo and chicken and stir. Serve immediately.