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2 chicken breasts, pounded to 1/4 inch thick between waxed paper
salt and pepper
2 garlic cloves, minced
1/2 onion, minced
olive oil
butter
1 tsp dried sage
28 oz. canned tomatoes, crushed
1 cup chicken stock
1 1/2 cups dry orzo
4 cups baby spinach, fresh
1/4 cup parmesan, grated
Lemon juice
Heat 1 tbsp of olive oil in a dutch oven. Saute the onion and the garlic until tender.
Stir in the sage, 1 tsp salt, and 1/2 tsp pepper.
Add the tomatoes and the chicken stock and then bring to a boil.
Stir in the orzo, cover and cook 5 minutes, stirring frequently.
Melt some butter in a large non-stick skillet. Season the chicken and then fry until nicely browned on each side, about 3 minutes for each. Sprinkle with lemon juice.
Uncover the orzo and cook 5 minutes more, stirring.
Stir in the spinach and then sprinkle with parmesan. Check the seasoning.