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Ingredients
  • 2 pounds of boneless/skinless chicken breasts, sliced about ¼″ thick into cutlets
  • ½ cup of all-purpose flour (with a few pinches of garlic powder, black pepper and kosher salt mixed in), for dredging
  • ¼ cup extra virgin olive oil
  • 2 tablespoons salted butter, divided
  • 2 shallots or 1 medium yellow onion, diced
  • 1 ¾ cups chicken broth (1 ¾ cups water 2 tsp of  Chicken Better Than Bouillon)
  • ⅓ cup orzo (rice-shaped pasta)
  • 1 egg
  • Juice of 1 lemon
  • 5 ounces baby spinach (optional)
  • ¼ cup grated Parmesan cheese (optional, but suggested)
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