CHICKEN-ASPARAGUS PICCATA RECIPE

Chicken-Asparagus Piccata Recipe image

Provided by á-5080

Number Of Ingredients 13

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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)

Steps:

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.