Quick Chicken or Pork Picatta with Parslied Orzo

Ingredients

1 cup uncooked whole-wheat orzo

3 tablespoons lemon juice, divided

2 1/2 tablespoons extra-virgin olive oil, divided

1/2 cup finely chopped flat-leaf parsley

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 cup all-purpose flour

4 (4-oz.) boneless skinless chicken thighs or pork chops

1/4 cup finely chopped shallot

2 teaspoons minced fresh garlic

8 thin lemon slices, seeds removed

1 tablespoon capers, drained

1 tablespoon unsalted butter

Cook orzo according to package directions, omitting salt and fat; drain but reserve 1 cup of pasta water Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.

Place flour in a shallow dish. Sprinkle chicken / pork with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge meat in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add meat to pan; cook 3 minutes on each side or until done. Place meat on a platter (do not wipe out pan).

Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Add some of the reserved pasta water if you want it saucier.  Spoon lemon mixture over chicken. Serve with orzo.