Chicken Picatta with AsparagusPosted on April 15, 2020
This recipe is easy and quick, and a good way to feed a pile of people.
- 1 lb. boneless skinless chicken breast
- 1 bunch asparagus
- 1 lb. penne pasta
- 1 cup flour
- 1 tbsp. black pepper
- 1 tsp. salt
- 1 lemon, juiced
- 2 tbsp. capers
- 1 cup white wine
- 1 cup chicken stock
- 1 stick butter (8 tbsp.)
- 1 tbsp. olive oil
- 1 onion or 2 shallots diced
- Grated parmesan cheese to taste
- Fill a large pot halfway up with water. Add salt to taste. Cover and bring to a boil. Add penne and cook al dente.
- Cut or break off tough ends of asparagus. Cut into angled slices, 3 or 4 per stalk, so they are shaped like the penne.
- Dice up the onion.
- Cut the chicken breast into thin, flat pieces. Try to cut crossways as many times as you can to get wide, long but thin slices. I can usually get at least five from each breast. It helps if the chicken is partially frozen.
- Add 1/2 cup flour, salt and pepper to a large bowl and stir.
- Dredge chicken slices in flour mixture until coated.
- In a large pan, turn to medium-high and add olive oil. Once that’s hot, swirl in 2 tbsp. butter.
- When butter is melted, add chicken slices in a single layer, covering the entire surface of the pan.
- Brown for 3-4 minutes, turn and repeat.
- Set aside browned slices and repeat until all chicken has been nicely browned.
- Add 2 tbsp. butter to pan. Add onions/shallots and saute until soft. The pan should be really hot.
- Pour in white wine to deglaze pan, scraping browned bits up.
- Add the chicken broth and remaining butter.
- Whisk in remaining flour. Add water/wine/butter/broth to build up a nice sauce.
- Stir in the chicken, asparagus, and capers. Whisk remaining flour into chicken broth and remaining flour. Cover and turn heat to low.
- Check occasionally. It’s done when the asparagus is bright, green and tender.
- Serve with grated parm. I like red pepper flakes as well.