Pan-Seared Chicken Piccata with White Wine Reduction, Fluffy Orzo, and Roasted Broccoli

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Slice the 3 lb of chicken breasts horizontally to create thin, even cutlets. Pat them dry with paper towels. Season both sides of the chicken cutlets with 1 tsp salt and 1/2 tsp black pepper.

Toss 1.5 lb of broccoli florets on the baking sheet with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in the oven for 20 minutes until the edges are nicely charred and tender.

Bring 6 cups of water to a boil in a medium pot. Add 1 tsp salt and 1.5 cups of orzo pasta. Cook for 8 to 9 minutes until tender, then drain and toss with 1 tbsp olive oil. Cover to keep warm.

Place 1/2 cup of all-purpose flour on a shallow plate. Dredge each chicken cutlet in the flour, shaking off any excess so only a thin coating remains.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked to an internal temperature of 165°F. Transfer cooked chicken to a clean plate and set aside.

Reduce skillet heat to medium. Add 1 tbsp olive oil to the pan, then add 1 minced shallot and 4 minced garlic cloves. Sauté for 1 minute, stirring constantly to prevent burning.

Pour in 1/2 cup of dry white wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the skillet. Simmer for 3 minutes until the liquid is reduced by half.

Stir in 1 cup of chicken broth, 3 tbsp of freshly squeezed lemon juice (from 1 lemon), and 3 tbsp of capers in brine. Simmer for 5 minutes until the sauce has reduced and slightly thickened.

Turn the heat down to low. Whisk in 4 tbsp of cold unsalted butter, one tablespoon at a time, waiting for each piece to melt before adding the next, to create a velvety, emulsified sauce. Stir in 1/4 cup of chopped fresh parsley and 1 lemon sliced into thin wheels.

Take exactly half of the cooked chicken cutlets (1.5 lb) and slice them. Let them cool completely, then place them in an airtight container in the refrigerator to reserve for tomorrow's breakfast wraps.

Place the remaining 1.5 lb of chicken cutlets back into the skillet and spoon the warm lemon-caper sauce over them to coat. Serve the sauced chicken alongside the fluffy orzo and roasted broccoli.