Easter Sunday often includes a meal starring ham or lamb. I am actually not a big fan of either so this year I have decided to make Chicken Piccata with Steamed Asparagus. The flavors are intense but light and asparagus is a perfect springtime accompaniment. Plus it’s a one pot dish as it’s all made in the same sauté pan. Add some crusty whole wheat bread or brown rice and you have a fabulous well balanced meal. Also, the presentation is lovely for company. —
Ingredients
(Makes four servings)
4 skinless and boneless chicken breasts, thinly sliced
1 tsp salt
1 tsp black pepper
1/4 cup flour
1 tsp butter
1 tbsp olive oil
1/4 cup fresh lemon juice
1/4 cup chicken stock
1/4 cup white wine
2 tbsp brined capers, drained
1 pound asparagus
1/2 a lemon, thinly sliced
Directions
Season chicken with salt and pepper and dredge through the flour. In a large sauté pan over medium high heat melt 1/2 teaspoon of butter with 1/2 tablespoon of olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for about 3 minutes on each side or until they are nicely browned. Remove and transfer to a plate. Melt the remaining butter and olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken. Brown both sides in the same manner as before and add chicken to the plate.
Add the lemon juice, chicken stock, wine and capers to the sauté pan over high heat and bring to a boil. Return all the chicken to the pan and top with asparagus and lemon slices. Cover with a lid and simmer for 5 minutes. Place the asparagus and chicken on a platter. Pour the sauce over both and serve.
Notes
I like to keep some flour in a sugar shaker and instead of dredging meat or chicken through it which is often messy, I just sprinkle both sides with flour. Also when you add the liquids to the pan make sure you scrap up all the brown bits that are packed full of flavor. This method is known as deglazing.
