Chicken Piccata with Roasted Lemon Asparagus
860 cal · 62g protein · 75g carbs · 32g fat
Toddler tip: Serve over buttered angel hair pasta.
Low-carb fork: Skip the pasta and serve the chicken and sauce over sautéed greens or cauliflower rice instead.
Ingredients
Chicken Piccata
- 1.5 lbsboneless skinless chicken breasts, thinly sliced or pounded
- ½ cupall-purpose flour
- 3 tbspolive oil
- 3 tbspbutter
- ½ cupdry white wine or chicken broth
- ¼ cupfresh lemon juice
- 3 tbspcapers, drained
- ½ cupchicken broth
- 2 tbspfresh parsley, chopped
- 12 ozangel hair pasta
Roasted Lemon Asparagus
- 1.5 lbsasparagus, trimmed
- 2 tbspolive oil
- 1lemon, half sliced thin and half zested
- to tastesea salt and black pepper
Instructions
1Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper on a sheet pan, tuck the lemon slices in among the spears, and set aside — it goes in once the chicken is dredged.
2Season the chicken with salt and pepper, then dredge in flour, shaking off the excess. Slide the asparagus into the oven now; roast 12-15 min until tender and lightly charred, then finish with the lemon zest.
3Heat the olive oil and 1 tbsp butter in a large skillet over medium-high. Sear the chicken 3-4 min per side until golden and cooked through. Transfer to a plate.
4Meanwhile, bring a pot of salted water to a boil for the pasta and cook according to package directions.
5In the same skillet, add the wine (or broth), lemon juice, capers, and remaining broth. Simmer 3-4 min, scraping up the browned bits, until slightly reduced. Whisk in the remaining 2 tbsp butter until glossy.
6Return the chicken to the pan to coat in the sauce, stir in the parsley, and toss in a splash of the pasta water if the sauce needs loosening. Serve over the pasta alongside the roasted lemon asparagus.