Cooking Instructions

• Slice chicken breasts in half lengthwise and season lightly with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat and sear chicken breasts for 1-2 minutes on each side. Remove and set aside.
• Add butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes until soft and aromatic.
• Add sundried tomatoes and dry orzo; toast for 1-2 minutes, stirring frequently.
• De-glaze the pan with white wine and scrape up any browned bits.
• Stir in Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce to a simmer.
• Place chicken breasts back in the pan, cover, and let simmer for 10-15 minutes until orzo and chicken are fully cooked.
• Remove chicken breasts and thinly slice them.
• Stir in heavy cream, parmesan, spinach, basil, and lemon juice. Add more salt and pepper if needed.
• Top with sliced chicken breasts and garnish with fresh basil!