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@coachnathel: What are you still waiting for come let me show you how to use your phone and make much money just sitting in your house #234

Victor Nathel🤑
Victor Nathel🤑
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Sunday 17 May 2026 22:19:54 GMT
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Chicken Au Poivre Orzo 🤎 Ingredients • 1½ lb chicken breasts, sliced into cutlets • Garlic salt + fresh cracked black pepper • 1 Tbsp olive oil • 4 Tbsp butter, divided • 1 shallot, diced • 2 cups orzo • 3½ cups low-sodium chicken broth, plus more as needed • ½ Tbsp Britscookin Garlic & Herb • ½ cup heavy whipping cream • 1 tsp Worcestershire sauce • 2 tsp Dijon mustard • ½ cup Parmesan • Juice of ½ lemon • Fresh parsley • Asparagus, for serving Season chicken with garlic salt and fresh cracked black pepper. Heat olive oil and 2 Tbsp butter in a skillet over medium-high heat. Brown the chicken on both sides, cooking until it reaches 165°F. Remove from the skillet and chop. Add the remaining 2 Tbsp butter and diced shallot. Cook until softened, then stir in the orzo and let it toast for a couple minutes. Pour in the chicken broth and season with Garlic & Herb and more black pepper. Simmer, stirring frequently, until the orzo is tender. Add a splash more broth if needed. Stir in the cream, Worcestershire, and Dijon. Finish with Parmesan and the juice of ½ lemon. Add the chopped chicken back to the skillet and top with fresh parsley. Serve with asparagus. #EasyRecipe #chickenaupoivre #onepotmeal
Chicken Au Poivre Orzo 🤎 Ingredients • 1½ lb chicken breasts, sliced into cutlets • Garlic salt + fresh cracked black pepper • 1 Tbsp olive oil • 4 Tbsp butter, divided • 1 shallot, diced • 2 cups orzo • 3½ cups low-sodium chicken broth, plus more as needed • ½ Tbsp Britscookin Garlic & Herb • ½ cup heavy whipping cream • 1 tsp Worcestershire sauce • 2 tsp Dijon mustard • ½ cup Parmesan • Juice of ½ lemon • Fresh parsley • Asparagus, for serving Season chicken with garlic salt and fresh cracked black pepper. Heat olive oil and 2 Tbsp butter in a skillet over medium-high heat. Brown the chicken on both sides, cooking until it reaches 165°F. Remove from the skillet and chop. Add the remaining 2 Tbsp butter and diced shallot. Cook until softened, then stir in the orzo and let it toast for a couple minutes. Pour in the chicken broth and season with Garlic & Herb and more black pepper. Simmer, stirring frequently, until the orzo is tender. Add a splash more broth if needed. Stir in the cream, Worcestershire, and Dijon. Finish with Parmesan and the juice of ½ lemon. Add the chopped chicken back to the skillet and top with fresh parsley. Serve with asparagus. #EasyRecipe #chickenaupoivre #onepotmeal
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