Chicken scampi with Parmesan butter orzo

Cut thick chicken breasts into cubes; salt and pepper on both sides, toss and set aside.

In a measuring cup mix about a cup of water with a tablespoon of chicken gravy mix (or a cup of chicken stock with about two teaspoons of flour) and a tablespoon of butter; set aside.

Sear the chicken in olive oil in a large skillet in two batches so it browns rather than steams; return it all to the pan.

Add lots of garlic, toss and cook about a minute.

Deglaze with about half a cup of dry white wine and reduce by half; add the stock mixture and reduce by half; add lemon juice to taste and keep cooking.

Cook orzo in chicken stock, drain, return to the pot and stir in a couple tablespoons of butter and Parmesan.

When the sauce is thick and glossy, take it off the heat; stir in a little chili oil (or a pinch of hot pepper flakes) and parsley. Serve with the orzo.