1/2 cup all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper
4 tablespoons butter, cubed and divided
2 garlic cloves, minced
3 cups chicken broth
1 1/3 cups uncooked orzo pasta
1/2 cup heavy whipping cream
Juice of 1 medium lemon
10 ounces Keystone Farms Cheese 7 Year Aged Yellow Cheddar
1 pint cherry tomatoes, halved
1 bag (5 ounces) fresh baby spinach (about 5 cups)
1 Place flour in a large, shallow bowl. Flatten chicken to 1/2-inch thickness. Season with salt and pepper. Coat chicken with flour. Place on a baking sheet.
2 Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a plate. Keep warm.
3 Melt remaining butter in the same pan over medium heat. Add garlic; cook and stir for 1 minute. Reduce heat to medium-low. Gradually add chicken broth. Bring to a boil. Carefully stir in orzo. Reduce heat to medium-low. Simmer, covered, for 8-10 minutes or until orzo is al dente.
4 Reduce heat to low. Whisk in cream and lemon juice. Gradually whisk in cheddar until melted. Add tomatoes and spinach; cook and stir until spinach is wilted. Season with salt and pepper. Return chicken to the pan. Cover and cook for 2-3 minutes longer or until chicken is heated through.