Creamy Chicken Orzo

Lightly pound the chicken breast (see tips above) so they're about 1/2 to 3/4 of an inch thick. Set aside.
4 chicken breasts
In a shallow bowl, whisk together the flour, paprika, salt and pepper.
1/4 cup flour, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper
Dredge the chicken in the flour mixture, gently shake off any excess, and set aside.
In a skillet over low-medium heat, melt the butter and warm the olive oil together.
3 tbsp butter, 2 tbsp olive oil
Then add the floured chicken.
Cook the chicken until it is golden brown, so about 7 to 8 minutes for each side. Once cooked remove the chicken and place it onto a plate and set aside.

To the same pan you cooked the chicken, add the chopped onion and minced garlic and sauté until soft. Make sure to mix in all the delicious crispy bits from the bottom of the pan!
Note: you may need to add extra butter or oil.
1 large onion, 3 garlic cloves
Stir in the orzo and cook for about 2 minutes.
1 cup orzo
Then add the wine and simmer for about 2 more minutes.
1/2 cup white wine
Add the chicken stock and simmer until the orzo cooks, about 15 minutes. Make sure to stir often, to prevent burning to the bottom of the pan.
2 cups chicken broth
Stir in the cream and parmesan cheese, then simmer for 2 minutes.
1 cup cream, 1/4 cup parmesan cheese
Mix in the fresh spinach.
2 - 3 cups fresh spinach
Now add the cooked chicken back to the pan and simmer on low until the chicken is warmed through. Make sure to stir often, to prevent burning to the bottom of the pan.
Serve immediately.