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1
To prepare the rice: Peel the onion and carrot.
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2
Dice the onion, carrot, and celery into 1/4-inch pieces.
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3
(Dont cut them smaller or they will fall apart while cooking.)
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4
Place the butter, onion, carrot, celery, and orzo in a large saucepan and cook over medium heat, stirring on and off, for 10 minutes, or until the orzo is browned.
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5
Add the rice and stir until coated with the butter.
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6
Add the chicken broth and stir.
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7
Cover and cook for 20 minutes, or until the rice is tender.
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8
Season the rice with salt and pepper and place it in a serving bowl.
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9
Meanwhile, prepare the chicken: Cut each chicken breast in half lengthwise.
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10
Place a chicken breast half in a large resealable bag or between 2 sheets of plastic wrap and pound with a meat mallet (a small saucepan also works well) until it is less than 1/4 inch thick.
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11
Repeat the process with the remaining chicken breasts.
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12
Whisk the egg in a shallow bowl.
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13
Combine the flour, salt, and pepper in another shallow bowl.
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14
Place a large saute pan over medium heat and add 2 tablespoons of the oil.
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15
Dip both sides of a chicken breast into the flour, then into the egg, and back into the flour.
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16
Carefully place the chicken breast into the hot oil and repeat until the pan is full.
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Cook for 3 to 4 minutes on each side, or until the chicken is golden brown.
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18
Transfer the chicken to paper towels to drain.
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19
Drain the used oil out of the pan, wipe out the pan, and add the remaining 2 tablespoons of olive oil.
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20
Add the remaining chicken breasts and cook as for the first batch.
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(If you dont drain off the used oil and add fresh oil to the pan before cooking the second batch, the chicken will taste burnt.)
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22
Pour the chicken broth into the pan and stir to loosen any bits stuck to the pan.
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23
Cut the lemons in half, remove any seeds, and squeeze the juice into the pan.
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24
Combine the cornstarch and milk in a small bowl and mix until smooth.
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25
Pour the mixture into the pan and stir continuously until it comes to a boil.
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26
Arrange the chicken in a shallow serving bowl and pour the sauce over it.
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27
Sprinkle the parsley over the chicken and serve immediately with the rice pilaf.
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28
Orzo (OHR-zoh) is a small rice-shaped pasta that is often found in soups.
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29
You can find it in the pasta section of the supermarket.
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30
Adding the chicken broth to the pan to loosen any cooked on bits is called deglazing the pan.
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31
And, if you really want to impress people, know that the bits that are stuck to the pan are called the fond.
