Chicken Piccata with Roasted Asparagus

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/3 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1 pound asparagus, trimmed
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Pat chicken dry and season with salt and pepper. Dredge in flour, shaking off excess.
2. 2 In a large skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Cook chicken until golden and cooked through, about 6 minutes per side. Remove and set aside.
3. 3 Add lemon juice, stock, and capers to the skillet. Boil until sauce is slightly reduced, about 3 minutes.
4. 4 Preheat oven to 400°F. On a baking sheet, toss asparagus with remaining 2 tablespoons butter and a pinch of salt. Roast for 10-12 minutes.
5. 5 Slice chicken and arrange with asparagus on serving plates. Spoon sauce over chicken and garnish with parsley.

Equipment

• Large skillet
• Baking sheet

Variations

• Substitute chicken with thinly sliced pork cutlets for a schnitzel-style dish.
• Add a splash of white wine to the sauce for extra depth.

Substitutions

• If capers are not your thing, use chopped green olives for a similar briny flavor.
• Use vegetable stock and a plant-based butter alternative for a vegetarian version.

Pairings

• Pairs beautifully with a lemony arugula salad.
• Finish the meal with a simple citrus sorbet.

Nutrition

Tips

• For a gluten-free option, use a gluten-free flour blend.
• If asparagus is thick, blanch for 2 minutes before roasting to ensure tenderness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or wild rice.
• Pair with a crisp white wine like Sauvignon Blanc.

FAQ