Chicken piccata | asparagus 'noodles'

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Peel and roughly chop the shallot and garlic.

Trim the woody ends of the asparagus and cut each spear into thin, noodle-like slices.

Cut the lemon in half.

Slice the chicken breast to get two pieces of half their original thickness.

Pound the chicken pieces to an even thickness.

Get a wide pan heating on medium and coat the bottom with olive oil.

Season the chicken with salt and pepper and toss to coat in a handful of flour.

Cook the chicken in the pan until golden on both sides and finished on the inside (about 6 minutes to reach 160ºF/71ºC).

Remove the chicken from the pan.

Add garlic, shallot, and asparagus to the pan and stir constantly for a minute.

Deglaze with water and turn the heat to high, stirring constantly to soften the asparagus.

Add drained capers, a pinch of chili flakes, and lemon juice, adjusting to taste.

Once the asparagus is limp, turn off the heat and stir in enough butter to create a creamy sauce.

Taste for seasoning and adjust if necessary.

Lift the asparagus out of the pan and distribute it on plates, leaving most of the sauce behind.

Tear in parsley leaves and stir to wilt them in the sauce.

Place the chicken on the plate and top with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens