dinner · italian
Chicken Piccata with Lemon-Caper White Wine Sauce & Steamed Asparagus
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Instructions
1
Place a medium skillet with half a cup water and salt over high heat to steam asparagus.
2
Heat olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat until shimmering.
3
Slice chicken breasts into thin cutlets, season with salt and pepper, and dredge in flour on a plate.
4
Add trimmed asparagus to the simmering skillet, cover, and steam 4 to 5 minutes until crisp-tender and bright green.
5
Sear chicken cutlets in the 12-inch skillet for 3 minutes per side until golden brown and cooked through.
6
Transfer cooked chicken cutlets to a warm plate and drain asparagus, tossing with half the remaining butter.
7
Add minced garlic and drained capers to the empty skillet, sizzling for 30 seconds until fragrant.
8
Pour dry white wine into the skillet, scraping browned bits, and simmer 2 minutes until reduced by half.
9
Pour chicken broth and fresh lemon juice into the skillet, simmering 2 minutes until slightly thickened.
10
Remove skillet from heat and swirl in remaining cold butter until the sauce turns glossy and emulsified.
11
Plate crisp steamed asparagus with golden chicken cutlets, spoon lemon-caper white wine sauce over top, and garnish with parsley.
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