Chicken Scampi with Parmesan Orzo

Steps

1. 1
   Cut the chicken breast into chunks and season both sides generously with salt and black pepper.
2. 2
   Combine the water and chicken gravy mix in a measuring cup, or use chicken stock with flour as the alternative. Set aside.
3. 3
   Heat olive oil in a large skillet and sear the chicken in batches until golden and cooked through, setting aside each batch before adding the next.
4. 4
   Return all the chicken to the skillet, add the sliced garlic, toss well, and cook for about 1 minute until fragrant.
5. 5
   Deglaze the pan with about half a cup of dry white wine, allowing it to bubble and reduce by half.
6. 6
   Add the prepared chicken stock mixture and butter, continuing to cook until the sauce reduces by half again.
7. 7
   Add fresh lemon juice to taste and continue cooking until the sauce becomes thick and glossy.
8. 8
   Remove from heat, stir in chili oil or hot pepper flakes and plenty of fresh parsley, mixing well.
9. 9
   Cook the orzo to al dente in a separate pot, drain it, return it to the pot, then toss with butter and Parmesan cheese until well coated.
10. 10
    Serve the chicken scampi sauce over the parmesan butter orzo and enjoy.