Chicken Cutlets with Lemon & Oregano Pan Sauce over Orzo & Spinach

Fall is coming and the oregano won't last much longer. So I decided that I needed to come up with a recipe to use as much as I could. I honestly believe this is the best chicken dish I've ever cooked. Yes. It was THAT good.

Let make a compound butter to start:
1 stick softened butter
3 T. fresh oregano leaves
zest and juice of one lemon

Combine in a mini food processor or with a small whisk. Set aside.

2 lbs. boneless/skinless chicken breasts, cut in half and pounded thin between 2 pieces of plastic wrap

1/2 cup self rising flour, lightly salted and peppered
2 T. olive oil

Dredge chicken breasts pieces in flour. Heat olive oil in large skillet over medium high heat and brown chicken cutlets a few pieces at a time.

Repeat with remaining chicken cutlets. Set aside on a cooling rack so that they will remain crispy.

When all chicken has been browned, drain remaining olive oil from the skillet. Do not disturb all the nice browned bits. 

Now for the pan sauce:

1 cup white wine

1 cup chicken broth

1 shallot, minced

4 garlic cloves, minced

Over high heat, deglaze the pan with the wine, scraping up the browned bits from the bottom of the skillet. Add chicken broth, shallot and garlic. Boil until liquid has reduced by half.

Lower heat to medium high and add the compound butter you made earlier. Stir constantly while butter melts and slightly thickens sauce.

See how gorgeous that oregano looks in this sauce???

While the chicken was browning, boil 1 cup of dry orzo in chicken broth. Boil for about 9 minutes and drain. Add one (packed) cup of chopped fresh spinach to the drained orzo. Stir to wilt. Taste and add salt if needed.

Spoon the orzo/spinach onto a large platter. Place chicken cutlets on top and pour pan sauce over the chicken and orzo. 

Serve with lemon wedges or top with a little more lemon zest if desired.