Lemony Chicken Piccata With Roasted Asparagus
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2
Chicken Breasts
1
Shallot
4 cloves
Garlic
2
Lemons
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1 cup
Flour
1 teaspoon
Garlic Granules
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Half cup
White Wine
1/4 cup
Capers
1 teaspoon
Italian Seasoning
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1 Bunch Asparagus
Butterfly 2 chicken breasts
1
Season with pepper on both sides
2
Chop 1 shallot, shred 4 garlic cloves
3
Zest 1 lemon then squeeze the juice. Slice another lemon.
4
Measure out 1/4 cup capers
5
Add 1 cup flour to a bowl with 1 tsp garlic granules & 1 teaspoon Italian seasoning for dredging.
6
Heat olive oil in pan and add chicken
7
Melt 1 stick butter in pan & preheat oven to 325 F
8
Brown chicken on both sides, and remove to a pan with a wire rack to finish cooking in oven.
9
Add shallots to melted butter.
10
Cook shallots a minute or so, then add garlic, stirring
11
Add 1/2 cup white wine, and reduce sauce to cook alcohol out. About 5 minutes.
12
Drizzle asparagus with olive oil & salt and pepper on sheet pan. Bake for 10 minutes.
13
Add lemon zest to sauce while chicken and asparagus are finishing in oven.
14
Add lemon juice.
15
Taste and add fresh pepper & salt to taste.
16
Reduce and watch for sauce to thicken, then add capers.
17
Add lemon slices.
18
Coat lemons with sauce.
19
Remove chicken and check for fineness
20
First add asparagus
21
Now top with chicken!
22
Finish with sauce.
23
Add Parmesan & parsley!
24