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In a small bowl, toss the chicken with ½ tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt and ¼ teaspoon black pepper. Then sprinkle on the flour (or cornstarch) and toss together again.
Heat a large skillet over medium heat. When the pan is hot, add ½ tablespoon olive oil. Add the chicken and cook on both sides, until fully cooked (internal temperature should read 165F), about 5-7 minutes. Transfer the chicken to a bowl and set aside.
Add a drizzle (1 teaspoon) of olive oil to the same skillet, then add the shallots and mushrooms, sautéing until then begin to soften, about 3 minutes. Then add the asparagus. Season with the remaining dried oregano, salt and pepper.
When the vegetables are soft to fork, add the orzo, tossing in the pan and letting toast for a couple of minutes.
Add the vegetable stock or water and cover. Let cook for about 7 minutes.
When the liquid is fully absorbed, toss with the butter until fully melted.
Add the chicken back in. Squeeze with lemon juice, sprinkle with parmesan cheese and parsley before serving. Enjoy!!