Step 1

Heat a large, deep pan or skillet over medium-high heat.

Step 2

Slice the chicken breasts in half horizontally, resulting in two thin cutlets.

Step 3

Drizzle over a tablespoon of olive oil and season with salt and pepper.

Step 4

Sear the chicken in the hot pan until golden brown on both sides then remove from the pan and set aside.

Step 5

In the same pan, add another tablespoon of olive oil or a knob of butter and allow to melt.

Step 6

Add the shallots and garlic and cook for 30 seconds then add all the vegetables. I like to add the asparagus tops later on to prevent over-cooking.

Step 7

Add the orzo, lemon juice, stock and cream and season with salt and pepper.

Step 8

Cover and allow to simmer for 7-8 minutes until the orzo has absorbed most of the liquid.

Step 9

Stir in the Parmesan cheese.

Step 10

Add the seared chicken and asparagus tops then cover and cook for another 5 minutes until the orzo is tender and the chicken is fully cooked.

Step 11

Remove from the heat, garnish with fresh basil and serve.