Chicken Au Poivre Orzo

Season chicken with garlic salt and fresh cracked black pepper. Heat olive oil and 2 Tbsp butter in a skillet over medium-high heat. Brown the chicken on both sides, cooking until it reaches 165°F. Remove from the skillet and chop. Add the remaining 2 Tbsp butter and diced shallot. Cook until softened, then stir in the orzo and let it toast for a couple minutes. Pour in the chicken broth and season with Garlic & Herb and more black pepper. Simmer, stirring frequently, until the orzo is tender. Add a splash more broth if needed. Stir in the cream, Worcestershire, and Dijon. Finish with Parmesan and the juice of ½ lemon. Add the chopped chicken back to the skillet and top with fresh parsley. Serve with asparagus.