Chicken Piccata with Asparagus

When a regular chicken cutlet becomes too ordinary and you want to spice it up a bit.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, chicken, breasts

  • 5 twig Parsley, fresh

  • 1 piece Lemon, fresh, without shell

  • 55 g Carp, soaked

  • 200 g Asparagus, fresh

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 cup Wheat flour, white, multi-purpose

  • 6 spoon Butter, unsalted

  • 5 spoon Oil, olive

  • 80 ml Juice, lemon

  • 1.2 dl Soup base, chicken, cube

Steps

  1. Rinse the chicken fillets thoroughly under running water and then dry them with paper towels. Rinse the parsley under running water, shake it off, and chop it. Wash the lemon well, wipe it, and slice it into rounds. Drain the capers and quickly rinse them under running water. Wash the asparagus and dry it thoroughly, then trim off the woody ends.

  2. Season the chicken fillets with salt and pepper, then coat them in flour. Shake off any excess flour so that only a thin layer remains on the meat.

  3. Place a pan on the stove and melt 2 tablespoons of butter and 3 tablespoons of oil over medium-high heat. When bubbles start to form, place 2 chicken cutlets in the pan. Cook each side for 3 minutes. Transfer the cooked cutlets to a paper towel. Add 2 tablespoons of butter and 2 tablespoons of oil to the pan. Heat the fat and cook the remaining two cutlets in the same manner.

  4. To the pan where the chicken cutlets were just cooked, add lemon juice, broth, capers, and lemon slices. Stir and bring to a boil. Once it boils, use a spatula to scrape any browned bits from the bottom of the pan to enhance the flavor of the sauce. Season with salt and pepper to taste. Return the cooked chicken cutlets to the pan, arrange them evenly, and cook everything together over medium-high heat for 5 minutes.

  5. Arrange the chicken cutlets on plates. Stir the remaining butter into the sauce and mix well. Heat and stir until a smooth sauce forms. Pour the sauce over the cutlets and sprinkle with parsley.

  6. Add a drop of oil to a fresh pan, heat it well, and toss in the asparagus. Quickly sear the asparagus on all sides (no more than 5 minutes). Serve the seared asparagus alongside the chicken cutlets.

Nutrition Information (Per 100g)

  • Calories: 157.39 kcal
  • Fat: 5.69 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 9.96 g
    • Sugars: 0.24 g
  • Protein: 14.23 g
  • Fiber: 0.71 g