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Chicken Paillards with Lemon Caper Sauce and Orzo with Spinach and Hazlenuts

        For one of the easiest dishes on this entire website, this one certainly has the longest name.  It is simplicity itself and I go to this dish every time I’m really pressed for time.  It’s amazingly flexible. If you’re not a fan of capers, use garlic.  Or just make the lemon sauce all by itself.  You can choose to embellish the Orzo with cheese, parsley, fresh oregano, peas–it’s amazingly adaptable.  In this case, I had some spinach and hazlenuts which I threw in with the orzo and then brightened with some freshly-squeezed Lemon juice.  The chicken is ‘marinated’ for all of 10-30 minutes in some garlic, lemon and oregano, then sautéed for all of about 4 minutes, then the capers, a little butter and some more lemon juice are added and the whole thing is on the plate in no time. 


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