Happy Thursday Everyone! Get excited because you are 1 day closer to the weekend! I don’t know about you, but I am in shock that it is actually August already. Joe and I went on a trip to Europe in May so let’s just say our vacation budget has been used for the next 10 years! We’ve spent a few weekends at the beach but for the most part I’d say that our summer weekends have mostly consisted of rest and relaxation. Can’t complain about that!
I’m hoping that by now all of you have either gone on vacation, went to the beach, or even just been out in your backyard with the sun on your face. Take advantage of that vitamin D before we have to say goodbye to the sun, ok?
This week’s recipe is a lighter version of a lesser known Italian dish, Chicken Piccata. I decided to serve this meal with a side of roasted asparagus, because there is no better combination than lemon and asparagus. Ok, sure, there are definitely better combinations out there, PB&J, spaghetti and meatballs, you get the gist, but lemon and asparagus go really well with one another so let’s just leave it at that :)
We’ve made this a lighter version by cutting down on the butter and oil as well as using whole wheat flour instead of regular all-purpose white flour. One of my favorite parts of making this meal is that there is very little prep work. In terms of chopping, you’ll need to mince up some garlic, coarsely chop your parsley, and cut off the ends of your spears of asparagus. How easy is that?
Preheat the oven to 400 degrees F. You will be roasting the asparagus in the oven.
Pour the whole wheat flour into a dish and dredge each piece of chicken breast in the flour. Make sure to thoroughly cover on each side of the chicken. Add the butter to a large skillet over medium heat. Once the pan is hot, add each piece of chicken and cook until golden brown on each side.
While your chicken is cooking, you can prepare your roasted asparagus. Spread out the asparagus onto a large baking pan. Top with minced garlic, extra virgin olive oil and a little salt and pepper to taste. Place the pan into the oven and bake for 12-15 minutes depending on the thickness of the asparagus spears.
Once the chicken is cooked through, remove from the pan and set aside. Add garlic and capers to the skillet and cook until the garlic starts to lightly brown. Then add the lemon juice, white wine, chicken stock and ground pepper and bring to boil.
While you’re waiting for it to boil, try to scrape off the brown bits from the pan into the sauce so that the flavor from the chicken is incorporated into the sauce. Return the chicken to the pan and cook for a few extra minutes until the sauce slightly reduces. Make sure to continuously cover the chicken completely with the sauce in the pan. This will make the chicken very juicy and flavorful.
Lastly, sprinkle with parsley and serve with the roasted asparagus.
Here’s wishing you a wonderful upcoming weekend. Don’t forget to go outside and enjoy the last month of summer! From the Sans’ kitchen to yours, salute!