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Caramelized Summer Squash Chicken Skillet with Lemon Feta Orzo

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients
  

  • 2 summer squash, sliced into ¼” to ½” thick rounds
  • 2 boneless, skinless organic chicken breasts, cut into large cubes
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 small shallots or 1 large shallot, sliced thinly
  • 1 cup white wine
  • 1 1/2 cup orzo pasta
  • 1 lemon, sliced into rounds
  • 1 1/2 cups chicken broth
  • 3/4 cup crumbled feta cheese
  • Fresh basil for garnish

Instructions
 

  • Pre-heat oven to 400
  • Heat a cast iron skillet over med/high heat, melt butter and combine with the olive oil. Add the sliced shallots and summer squash to the pan, mix with the butter and oil, then leave alone for a good 8 minutes until the bottom sides are nicely browned. 
  • Turn squash rounds over and toss well. Brown the other side. Meanwhile season chicken with salt and pepper
  • Once squash and shallots are browned and caramelized, add chicken and toss well. After about 5 minutes, add white wine and let the alcohol burn off slightly, 2 minutes or so. Remove from heat. Add the dry orzo pasta and chicken broth. Make sure most of the orzo is covered bby the liquid. Top with feta cheese and place lemon slices around the dish, and bake for about 20 minutes
  • Remove from oven and let sit for 5-8 minutes. Garnish with basil and serve from the pan