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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
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Butterfly 2 chicken breasts
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Season with pepper on both sides
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Chop 1 shallot, shred 4 garlic cloves
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Zest 1 lemon then squeeze the juice. Slice another lemon.
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Measure out 1/4 cup capers
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Add 1 cup flour to a bowl with 1 tsp garlic granules & 1 teaspoon Italian seasoning for dredging.
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Heat olive oil in pan and add chicken
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Melt 1 stick butter in pan & preheat oven to 325 F
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Brown chicken on both sides, and remove to a pan with a wire rack to finish cooking in oven.
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Add shallots to melted butter.
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Cook shallots a minute or so, then add garlic, stirring
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Add 1/2 cup white wine, and reduce sauce to cook alcohol out. About 5 minutes.
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Drizzle asparagus with olive oil & salt and pepper on sheet pan. Bake for 10 minutes.
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Add lemon zest to sauce while chicken and asparagus are finishing in oven.
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Add lemon juice.
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Taste and add fresh pepper & salt to taste.
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Reduce and watch for sauce to thicken, then add capers.
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Add lemon slices.
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Coat lemons with sauce.
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Remove chicken and check for fineness
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First add asparagus
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Now top with chicken!
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Finish with sauce.
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Add Parmesan & parsley!
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Dina & Bruce
Bruce & Dina, Cooking & Cocktails. Let’s collaborate!
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