Chicken Piccata with Asparagus
Nutrition Information
- Serves: 6 servings
- Serving Size: 1 cutlet w/ sauce & asparagus
- Calories: 210
- Fat: 6 g
- Carbohydrates: 8 g
- Sodium: 550 mg
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
Type: Entree
Cuisine: Italian
Prep Time:
Cook Time:
Total Time:
Ingredients
- 3 large boneless, skinless chicken breasts (about 1 ½ pounds chicken)
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 bunch skinny asparagus, trimmed and chopped in half
- ½ cup chicken broth
- ¼ cup white wine
- 3 tablespoons capers
- Juice of 1 lemon (about ⅓ cup)
- 1 lemon sliced, for garnish
Instructions
- Cut each chicken breast in half, lengthwise. Place each chicken cutlet between two pieces of wax or parchment paper. Use a meat mallet to pound chicken about ¼-inch thick. Set aside.
- In a gallon-sized plastic bag, combine flour, garlic powder, paprika, salt and black pepper. Add chicken breasts to bag and shake to evenly coat the chicken in the flour-mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken cutlets from bag (shaking away any loose flour) and add to skillet. Add as many cutlets as will fit in a single layer. Cook for 3-4 minutes per side. Transfer to a plate and set aside. Add another tablespoon olive oil to the pan, and repeat the process for remaining chicken pieces.
- With the heat still on medium-high, add asparagus, chicken broth, white wine and lemon juice to the skillet. Use a spatula to scrape off and dissolve any browned bits from the bottom of the pan. Cover and allow asparagus to simmer for 3-4 minutes, until crisp-tender.
- Stir in capers and return chicken to skillet. Add lemon slices on top. Increase heat briefly to allow sauce to bubble for 1-2 minutes. Turn off heat and garnish with fresh parsley, if desired. Serve immediately.
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