Seared Chicken & Acini De Pepe with Broccoli and Citrus Sauce
Get dinner on the table with this beautifully seared chicken breast laying on top of a bed of acini de pepe and broccoli. The chicken is topped with a fabulous citrus sauce and crispy capers. It is DELICIOUS! I hope you enjoy!
Jump to Recipe
Gather and prep your ingredients. I find prepping and measuring everything beforehand makes cooking so much easier! It would be a good time to get some water boiling for the pasta, too.
Boil acini de pepe according to box instructions (approx. 9 minutes). Drain and place back in the pot.
while the pasta is boiling, heat a thin layer of olive oil in a skillet over medium-high heat. pan fry the capers until crispy. remove and place on a paper towel lined plate. set aside.
Add broccoli to the skillet. If the skillet seems dry, add a splash of olive oil. season with salt and pepper. cook for about 5-7 minutes until broccoli gets soft. then add the shallot and cook for about 2-3 more minutes.
Once broccoli and shallots are done, add to the same pot as the acini de pepe. pour about 2 teaspoons of the lemon juice, season with salt and pepper and stir. keep warm with a lid. set aside.
In the same skillet, add a thin layer of oil. season the chicken with salt and pepper. pan fry for approx 4-5 minutes per side. Remove chicken from skillet and set on a cutting board. Rest for about 5 minutes and cut the chicken crosswise.
to the same skillet, add the orange juice, remaining lemon juice, and a splash of water. season with salt and pepper and stir until sauce is reduced. Approx. 1-2 minutes. Be sure to scrape up any bits from the chicken.
To serve, add couple spoonfuls of the finished acini de pepe and place the chicken on top. drizzle the sauce and add the fried capers on top. hope you enjoy!
Seared Chicken and Acini De Pepe with Broccoli and Citrus Sauce
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
- 1-2 chicken breasts (see notes)
- 1 cup Acini De Pepe
- 1 head of broccoli, cut up into small even pieces
- 1 shallot
- 1 orange, juiced
- 2 Tbsp lemon juice
- 1 Tbsp capers, patted dry
- Olive oil
- Kosher salt and pepper
Instructions:
- Boil the Acini De Pepe according to the box instructions. Drain and return to the same pot.
- While pasta is boiling, heat a thin layer of olive oil in a skillet over medium-high heat. Pan fry the capers until crispy. Remove and place on a paper towel lined plate. Set aside.
- Add broccoli to the skillet. If the skillet is dry, add a splash of olive oil. Season with salt and pepper. Cook for about 5-7 minutes until broccoli gets soft. Then add the shallot and cook for about 2-3 more minutes.
- Once broccoli and shallots are done, add to the same pot as the Acini De Pepe. Pour about 2 teaspoons of the lemon juice. Season with salt and pepper and stir. Keep warm and set aside.
- In the same skillet, add a thin layer of olive oil. Season the chicken with salt and pepper. Pan fry for about 4-5 minutes per side. Remove chicken from the skillet and set on a cutting board. Rest for 5 minutes and cut the chicken crosswise.
- In the same skillet, add the orange juice, remaining lemon juice and a splash of water. Season with salt and pepper and stir until sauce is reduced. Approx 1-2 minutes. Be sure to scrape up any bits from the chicken.
- To serve, add a couple spoonfuls of the finished Acini De Pepe and place chicken on top. Drizzle with the sauce and add the fried capers on top.
Notes:
- If chicken breast is already thin, go ahead and use two. No need to butterfly.
Alexa Milazzo