Chicken Piccata
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Ingredients:
Salt & pepper chicken; add to large non-stick sauté pan over medium/high heat. Cook 3-to-4 minutes on each side to lightly brown. Remove to plate, reduce pan to low heat. Add stock & shallots, cooking for 1 minute. Then add asparagus & lemon juice, steaming to desired texture. Return chicken & warm. Then top with parsley and season to taste with salt & pepper.
- ¼ cup all-natural low sodium chicken stock
- 1 diced shallot
- 5 asparagus spears, cut in ½” pieces
- 2 tablespoons squeezed lemon juice
- sea salt & pepper, seasoned to taste
- 2 tablespoons parsley
- 8 oz skinless, boneless chicken breast, halved & pounded until thin
Salt & pepper chicken; add to large non-stick sauté pan over medium/high heat. Cook 3-to-4 minutes on each side to lightly brown. Remove to plate, reduce pan to low heat. Add stock & shallots, cooking for 1 minute. Then add asparagus & lemon juice, steaming to desired texture. Return chicken & warm. Then top with parsley and season to taste with salt & pepper.