Name: Lemony Chicken Piccata with Blanched Asparagus
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 6 tbsp capers; 1.02 kg chicken breasts, boneless skinless; 354 ml chicken or vegetable broth; 1 ½ small bunches Italian (flat-leaf) parsley; 3 lemons; all-purpose flour; black pepper; butter, unsalted; extra virgin olive oil; salt

Lemony Chicken Piccata with Blanched AsparagusLemony Chicken Piccata with Blanched Asparagus — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

6 tbsp capers

1.02 kg chicken breasts, boneless skinless

354 ml chicken or vegetable broth

1 ½ small bunches Italian (flat-leaf) parsley

3 lemons

all-purpose flour

black pepper

butter, unsalted

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Pat the chicken dry with paper towels and transfer to a cutting board. Holding a knife parallel to the cutting board, cut the breasts in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Preheat a skillet over medium-high heat.

While the skillet heats up, add flour to a small plate. Dredge the chicken cutlets in flour, shake off excess, and place on a large plate.

Once the skillet is hot, add olive oil and butter and swirl to coat the bottom.

Add the chicken cutlets to the skillet; cook until golden brown and cooked through, 2 to 4 minutes per side. Once done, transfer the chicken to a plate and cover with foil to keep warm. Cook in batches if necessary.

While the chicken cooks, fill a medium saucepan about three-quarters of the way with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the cutting board and knife.

Snap or cut off and discard the woody ends of the asparagus; transfer to a bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.

Cut the lemons in half; juice half of them into a small bowl and thinly slice the other half into rounds.

Once the chicken has been transferred, reduce the heat to medium and add lemon juice, broth, capers, lemon slices, and parsley to the skillet; scrape up any browned bits from the bottom. Cook the sauce until it is reduced by about half, then stir in the butter.

Once the water in the saucepan is boiling, season with salt then add the asparagus. Cook until the asparagus is bright green and tender-crisp, 1 to 3 minutes. Once cooked, drain in a colander and run under cold water to stop the cooking process. Set aside to drain further.

To serve, divide the asparagus between plates and season with salt and pepper. Place the chicken on the side, spoon the sauce overtop, and garnish with the lemon slices.

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