My friend had been working non-stop for the last month or more, so I decided to offer her a home cooked meal and some fabulous wine from my little collection.  She immediately agreed stating that she would have no make-up on and highly likely would be wearing slippers :).  Absolutely fine by me as I would like be in a similar state of dress and make-up’less. 


Chicken Puttanesca with Orzo

She came over around 6.30pm and sat at my island snacking on some cheese and crackers while I went about putting together a Martha Stewart favorite of Chicken Puttanesca with Orzo. 

I opened a ridiculously outstanding bottle of Modus Operandi Cabernet Sauvignon 2012 and I took my time making dinner so we could catch up with everything and anything. 

Dinner was fantastic and tasted even better on Sunday reheated.  I will probably also have it for the next two nights. 

Our evening ended with a sweet gift of some macarons from La Maison du Macarons in New York City.


A sweet thank you gift from La Maison du Macaron

What an absolutely perfect evening after a crazy busy week in New York. 

I will not admit that I opened another bottle of fabulous red wine.

Chicken Puttanesca with Orzo
Serves 4
This particular recipe is one of my favorites as has a little something extra with brine juice from capers and the capers.
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Total Time
30 min
Total Time
30 min
  1. 3/4 pound orzo
  2. 1/4 cup extra¬ virgin olive oil
  3. 1/3 cup chopped fresh parsley
  4. Coarse salt and ground pepper
  5. 1 large cloves garlic, finely minced
  6. 3 tablespoons capers plus 1 tablespoon brine
  7. 4 chicken cutlets (about 1 pound)
  8. 1 can (28 ounces) diced tomatoes
  9. 1/2 cup chopped Kalamata olives
  1. Cook orzo according to package instructions; drain and transfer to a bowl.
  2. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
  3. In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
  4. In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through.
  5. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes.
  6. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
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