Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and prepare a baking sheet with 1 bunch of trimmed asparagus, 1 tablespoon extra virgin olive oil, 2 minced cloves of garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, tossing to coat evenly, then roast for 12-15 minutes until tender-crisp.

2. 2

   Season 2 boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge each breast in 1/4 cup all-purpose flour, tapping off any excess.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then pan-sear the floured chicken breasts for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C), and remove them to a plate.

4. 4

   Reduce the heat to medium and add 2 tablespoons unsalted butter to the same skillet, allowing it to melt.

5. 5

   Pour in 1/4 cup dry white wine and 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan, then stir in 2 tablespoons fresh lemon juice and 1 tablespoon drained capers.

6. 6

   Bring the sauce to a gentle simmer and cook for 2-3 minutes until it slightly thickens, then return the pan-seared chicken breasts to the skillet and spoon the lemon-caper butter sauce over them.

7. 7

   Sprinkle with 2 tablespoons chopped fresh parsley and serve the Pollo al Limone e Capperi immediately alongside the roasted asparagus.