Chicken Piccata with Asparagus
By July 16, 2019
Chicken Piccata with Asparagus is a recipe that gets dredged in cornstarch, sautéed and smothered in a lemon-caper sauce. It's a classic Italian dish, though this version is topped with fresh asparagus.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
4 (6-ounce) boneless, skinless chicken breasts
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2½ tablespoons cornstarch, divided
1 pound fresh asparagus, trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter, cut into small pieces
1½ tablespoons capers, drained
Directions
1Place chicken breasts between 2 sheets of plastic wrap or parchment paper; flatten to an even thickness (about ½ inch). Sprinkle top of chicken evenly with ½ teaspoon salt and ¼ 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.
2Heat 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.
3Add 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 ½ tablespoon cornstarch, stirring well. Add stock mixture, remaining ¼ teaspoon salt, and remaining ¼ 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.
Jeanne
July 18, 2019
Sounds excellent. Love the addition of the asparagus!