Cooktop Chicken and Pasta

We have graduated two daughters out into the wild wild west of the world that also means cooking for yourself to survive. Not as easy as just arriving at the table and it is all prepared for you. Alison has been blogging from Portland while Heather still snatches an occasional dinner here on Sundays nights. We had finished our dinner when Alison’s blog arrived and her new secret weapon; Pasta! Yes it is easy and comes in all different shapes and infused flavors. Last night we cooked as Alison does with just a skillet and some pasta and chicken. The last minute creation was a hit here and I have been pressed to share it. There was no recipe per se so if it turns out wrong, I guess you will just have to strike that up to the memory being not as sharp as it once was.

Chicken

4 chicken breast (cut and prepared as cutlets)
1/4 cup of vegetable oil (or your preferred frying oil)
3/4 cup of flour
1 tbsp season salt
1 tbsp dry herbs (Italian will work)
1 can chicken broth (14oz)
2 lemons
2 tbsp butter
2 tbsp flour
salt and pepper to taste

Pasta
1 bell pepper, diced (red, yellow or green)
3/4 cup chopped fresh parsley
1 large vidalia onion, diced
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp oregano
1 box orzo pasta (1lb)
3/4 cup of Parmesan cheese, grated.

1. Bring water to a boil adding some salt to prepare the pasta.
2. In a frying pan add the 2 tbps of oil heat to a medium temperature. Add the onions and peppers sauteing them for about 10 minutes or until tender. Reduce heat to med-low adding the oregano and red wine vinegar. Simmer for 2 minutes and then just keep warm on a low heat.
3. Prepare chicken and pat dry. Mix season salt, herb and flour in a gallon zip lock bag. Drop one or two cutlets in at a time and shake until coated setting them aside on a plate. Bring a large skillet or saute pan with the vegetable oil up to a medium heat. Add the cutlets to the pan (no more than four) and cook each side about 2-3 minutes until golden brown. Remove chickens from the pan and wipe out any excess oil.
4. Cook the pasta as directed.
5. Add the butter to the saute pan and melt on med-low heat until lightly brown and bubbly. Add the flour forming a roux. Add the chicken broth and blend together with a whisk until uniform. Squeeze the lemons into the pan and whisk in. Put all of the chickens back in the pan making sure they are coated with the sauce. Use tongs if you have them to keep the coating in place. Cook for 2-3 more minutes and then keep warm on low. Season with salt and pepper to taste.
6. Put the drained but warm pasta back in the pot and add the onion and pepper mix, parsley, and cheese until uniformly blended. Add salt and pepper to taste.
7. Serve the chicken with sauce from the pan and garnish with chopped parsley. Have wedges of lemon on the side to add tartness to the chicken and pasta if you wish.