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Ingredients

Serves 2

• 2 lemons
• 8 fresh baby artichokes
• 3 tablespoons dry white wine
• 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
• 1 tablespoon champagne or white-wine vinegar
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1 whole skinless, boneless chicken breast (about 8 ounces), split
• 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
• 4 ounces enoki mushrooms, 1 inch trimmed from stems
• 4 teaspoons fresh thyme leaves
• 2 large cloves garlic, peeled and lightly crushed
• 1/3 cup orzo (rice-shaped pasta)
• 2 24-inch lengths parchment paper

Description

The Chicken Should Be Pounded To A Uniform Thickness. Place Each Piece Between Two Sheets Of Plastic Wrap And Pound Gently With The Flat Side Of A Meat Mallet.

Martha Stewart