Active Time: 36 MinsTotal Time36 Mins
Yield:
Yield: : serves 4 (serving size: 1 chicken breast and about 3/4 cup asparagus mixture)
Classic chicken piccata gets a seasonal spin with the addition of asparagus. A barely-there coating of cornstarch gives the chicken a crisp exterior texture and helps to keep the interior moist. Be sure to add the lemon juice at the very end; if it is on the asparagus too long, it will discolor the usually vibrant vegetable. Serve over brown rice or quinoa to soak up all the delicious sauce.
Ingredients
- 4(6-oz.) boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 1/2 tablespoons cornstarch, divided
- 2 tablespoons canola oil
- 1/3 cup chopped shallots
- 1/2 cup dry white wine
- 1 pound fresh asparagus, trimmed and cut into 2-in. pieces
- 1 cup unsalted chicken stock
- 2 tablespoons unsalted butter, cut into small pieces
- 1 1/2 tablespoons drained capers
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Nutritional Information
- Calories 401
- Fat 17g
- Satfat 5g
- Unsatfat 10g
- Protein 42g
- Carbohydrate 13g
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 554mg
- Calcium 5% DV
- Potassium 19% DV
- Calories 401
- Fat 17g
- Satfat 5g
- Unsatfat 10g
- Protein 42g
- Carbohydrate 13g
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 554mg
- Calcium 5% DV
- Potassium 19% DV
How to Make It
Step 1
Place chicken breasts between 2 sheets of plastic wrap or parchment paper; flatten to an even thickness (about 1/2 inch). Sprinkle top of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle top of chicken with 1 tablespoon cornstarch; rub gently to coat. Turn chicken over; sprinkle with 1 tablespoon cornstarch, and rub gently to coat.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook until well browned and cooked through, about 5 to 6 minutes on each side. Remove chicken from pan.
Step 3
Add shallots to drippings in pan; cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits. Cook until wine almost evaporates, about 2 minutes. Add asparagus to pan. Combine stock and remaining 1/2 tablespoon cornstarch, stirring well. Add stock mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook until sauce slightly thickens and asparagus is crisp-tender, about 3 minutes. Remove from heat. Add butter, capers, and lemon juice, stirring until butter melts. Return chicken to pan; sprinkle with parsley, if desired.
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