(Adapted from Cuisine at Home)
Serves 4
Ingredients (For the tomatoes):
2 Tablespoons white wine vinegar
1 TBSP. olive oil
2 teaspoons minced shallots
½ tsp. Dijon mustard
2 cups halved grape tomatoes
Kosher salt and fresh ground pepper to taste
2 Tablespoons thinly sliced basil
Directions
Whisk together white vinegar, olive oil, shallots and Dijon. Toss with tomatoes and season with salt and pepper. Add basil just before serving.
Ingredients (For the Orzo):
1 ¼ cups dry Orzo cooked as directed
Melt 1 Tablespoon unsalted butter
½ cup heavy cream
½ cup whole milk.
Directions
Melt butter in large sauté pan over medium heat. Whisk in cream and milk and cook until thickened. About 3 minutes. Add orzo and heat thoroughly. Season with salt and pepper again.
Ingredients (For the grilled chicken):
4 boneless chicken cutlets. Season with salt, pepper and dried Italian seasoning on both sides.
1-2 TBSP. olive oil
Directions
Heat oil and add chicken, sear on both sides about 3-4 minutes.
Place creamy orzo on plate, top with chicken cutlet and tomatoes.
