Description
Braised chicken breasts, roasted baby potatoes and fresh asparagus coated in a buttery and tangy piccata sauce.
Ingredients
Scale
2 chicken breasts, cut in half
1 bag of small assorted potatoes
1 bunch of asparagus
1/2 cup flour for dredging
4 tbsp butter
4 tbsp olive oil
2 lemons (1 for juicing and one for roasting)
1/2 cup chicken broth
1/2 cup white wine
1/4 cup brined capers
1/4 cup fresh parsley
1/4 cup fresh parsley
Instructions
- Preheat oven to 425°F.
- Prepare your veggies and chicken. Slice potatoes in half and remove white ends of asparagus (keeping mostly green ends about 1 inch removed from bottom).
- Add potatoes to casserole dish and toss in some olive oil. Leave asparagus to the side to add in later with the chicken. Place potatoes in oven to roast for 20 minutes while you make the chicken.
- Make Chicken: Wash and dry chicken breasts. Slice in half horizontally and pound with wooden spoon or rolling pin to tenderize the chicken. Dredge in flour and place 2 pieces of chicken in the pan with the hot oil.
- In a skillet over medium high heat, add 2 tbsp oil, 2 tbsp butter. Place two chicken breast pieces in the pan.
- Cook on both sides for about 4 minutes until just browned. Place braised chicken breasts on a plate off to the side. Repeat for remaining 2 pieces and turn off heat. Keep skillet with chicken bits for making sauce.
- Once potatoes have cooked for 20 minutes, remove from oven. Arrange the asparagus and chicken pieces in the roasting dish. Place in oven to roast for an additional 10-15 minutes until chicken is cooked through and veggies are softened8.
- Make your sauce: in the same skillet over medium heat, add 1 tbsp butter, chicken broth, wine, capers to the skillet, scraping crispy bits off the bottom. Let the sauce simmer for a couple minutes, whisking constantly. Add in lemon juice and 1 tbsp flour and whisk until a sauce forms.
- Remove chicken from the oven and pour sauce over the chicken and vegetables.
- Top with fresh parsley and lemon slices. Serve and enjoy!