Hugo Spritz Chicken with Minted Pea Orzo

Step by step

1. Pat the chicken dry. Place each breast between two sheets of parchment and pound the thick end until the breast is an even 1/2 inch thick. Season with 1/2 teaspoon kosher salt and the black pepper. Even thickness is the move—you’re setting yourself up for juicy chicken and serious confidence.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes on the first side without fussing with it. Flip and cook for 3–5 minutes more, until deeply golden and the center reaches 165°F. Transfer to a plate and tent loosely with foil.
3. Lower the heat to medium. Add the remaining tablespoon olive oil and half the shallot. Cook for 1 minute, then add half the garlic and cook for 30 seconds. Stir in the orzo and toast for 2 minutes. Watch for the skill-building cue: the grains should smell nutty and turn lightly golden at the edges, not dark brown. That’s flavor without bitterness. You’ve got this.
4. Pour 1 1/2 cups chicken stock into the skillet. Scrape up the browned bits, bring to a gentle simmer, and cook uncovered for 8–10 minutes, stirring frequently, until the orzo is tender and saucy. Add a splash of water if the pan dries before the pasta is ready.
5. Stir the peas and heavy cream into the orzo. Cook for 2 minutes, until the peas are hot and bright green. Remove from the heat and fold in half the sliced mint. Taste before adding any additional salt. Divide the orzo between two plates.
6. Wipe out the skillet and return it to medium heat. Add the remaining shallot and garlic; cook for 30 seconds. Carefully add the Prosecco, elderflower liqueur, and remaining 1/4 cup stock. Simmer for 4–6 minutes, until reduced to about 1/3 cup. The bubbles will become slower and glossier, and a spoon dragged through the sauce will leave a brief trail. That’s your cue. You’re crushing it.
7. Turn the heat to low. Whisk in the cold butter until the sauce looks glossy, then remove the pan from the heat before stirring in the lime juice and remaining sliced mint. Do not boil after adding the butter and lime; gentle heat keeps the sauce smooth and fresh-tasting.
8. Slice the chicken and set it over the orzo. Spoon the Hugo Spritz pan sauce over the top. Finish off the heat with 1/2 teaspoon LIME ZEST, or its measured pantry alternative, and the reserved mint leaves. Bright. Floral. Big-league dinner. DUNZO!