• Slice the chicken breasts in half lengthwise so that you get 4 thin slices of chicken. Season chicken breasts on all sides with 1 teaspoon of kosher salt.
• In a medium braiser, over medium-high heat, add the olive oil to coat the pan. Once the oil is shimmering and you can feel the heat when your hand hovers the pan, add the chicken breasts, smooth side down.
• Sear the chicken for 3 minutes on one side and then flip and sear for another 3 minutes or until a thermometer inserted reaches 150F. We want them completely cooked through. You may have to do this step in batches. (Note: If you have a meat weight, this is a good place to use them, it helps with even browning.)
• Remove the chicken from the pan and set aside. Melt the butter in the pan, then add the coarsely ground black pepper, shallots, garlic, and fresh thyme. Season with the remaining teaspoon of salt. Stirring often to cook the aromatics in the butter, about 3 minutes.
• Deglaze the pan with the white wine, stirring to pick up the brown bits on the bottom of the pan. Now stir in the orzo, toasting it a bit in the pan and mixing in all that flavor. Add the chicken broth and bring to a simmer, stirring occasionally to gently pick up any orzo stuck to the pan. Simmer the orzo for 10 minutes.
• Turn off the heat and stir in the dijon mustard and heavy cream. Check for seasoning and salt to taste, I added a few pinches at the end.

Au Poivre Sauce (optional):

• If you’re making the extra au poivre sauce on the side, here’s how you do it. In a small saucepan, over medium heat, melt the butter. Once bubbling, add the black pepper, shallot, garlic, and thyme. Season with salt, and cook until fragrant, about 3 minutes. Deglaze with the white wine, picking up any bits in the pan. Then add the chicken broth and let the sauce come to a simmer. Let the sauce reduce slightly and the alliums soften, about 3 minutes. Lastly, stir in the heavy cream, allow the sauce to thicken enough to coat the spoon, then remove from the heat.

To Serve:

• Slice up the chicken breast and add it on top of the orzo. Pour the extra sauce over the top and sprinkle with as much chopped chives as your heart desires.