Chicken Piccata and Orzo

Lemons and chicken and white wine and capers.  What a perfect combination of flavors!  Add orzo and chives to the list, and it just gets better.  Here’s another recipe for adult comfort food that will make everyone around your campfire smile as they lick their plates and ask for more.  Since frying and boiling are key steps to this recipe, I loved using Dennis Clute’s cook station as I needed very hot and consistent heat for the chicken and orzo.

Chicken Piccata and Orzo

Print Recipe

Light, crunchy, chicken, nestled into a lemony sauce with capers, next to creamy orzo with chives..... sigh!

Servings	Prep Time
4 hungry friends	30 minutes

Cook Time

30 minutes

Servings Prep Time 4 hungry friends 30 minutes

Cook Time 30 minutes

Chicken Piccata and Orzo Print Recipe Light, crunchy, chicken, nestled into a lemony sauce with capers, next to creamy orzo with chives..... sigh! Servings Prep Time 4 hungry friends 30 minutes Cook Time 30 minutes Servings Prep Time 4 hungry friends 30 minutes Cook Time 30 minutes

Ingredients

Chicken Piccata

• 2 large skinless chicken breasts About 2 1/4 pounds
• Salt and Pepper
• 1/2 cup all-purpose flour
• 1 cup Panko breadcrumbs
• 1/2 cup grated parmesan
• 3 tablespoons dried chopped chives
• 2 eggs
• 1/4 cup oil
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup lemon juice (2 lemons)
• 1 cup white wine
• 4 ounces capers, drained

Orzo with Chives

• 2 cups chicken stock
• 1 cup orzo
• 3 tablespoons dried chopped chives
• 1/2 teaspoon salt
• 1 teaspoon butter

Servings: hungry friends

Instructions

Chicken Piccata

1. Fire up a chimney of 30 to 40 charcoal briquettes.
2. Pull out a long piece of clear plastic wrap, about 18 inches long. Place chicken breasts on the wrap, then pull out another piece of plastic wrap to cover the chicken. Pound the chicken to 1/2-inch thickness.

   
3. Season both sides of the chicken with salt and pepper. Divide each in half.

   
4. Prepare three-stage dredging stations. In a large bowl, add flour. In a 9-inch by 9-inch baking dish, whisk eggs with a tablespoon of water. In a large bowl, mix together Panko breadcrumbs, Parmesan cheese, and chives. Dredge each piece of chicken in the flour, then egg, and then cheesy breadcrumbs.

   
5. Place 25 hot charcoals in a heap. Place a 12-inch camp Dutch oven over the hot charcoal. Add oil and butter.

   
6. When the oil is shimmering and butter has melted, add two chicken breasts. Fry for about 2 minutes or until golden brown, then flip. Remove to a plate and fry the other two chicken breasts.

   
7. Make the sauce by adding 3 tablespoons flour and whisk until golden brown, about a minute. Whisk in chicken stock, lemon juice and white wine. Stir until thickened. Remove from heat.

   
8. Add capers and stir.

   
9. Snuggle golden chicken into the sauce. Add lid and place five or six hot charcoals on the lid to keep the chicken warm while you prepare the orzo.

   

Orzo with Chives

1. Fire up a chimney of 25 to 30 charcoals. When they are white hot, make a pile and place a 10-inch camp Dutch oven over the charcoal. Add chicken stock and bring to a boil. Stir in orzo, chives, and salt. Place lid on the oven if needed to keep the stock boiling. Check after 5 minutes and stir frequently.

   
2. When chicken stock is almost reduced, remove oven from heat and stir to keep the orzo from sticking to the bottom of the oven. Keep stirring until all liquid is gone. Add butter and stir until butter melts and is incorporated.
3. 

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