Chicken Scaloppini with Grilled Asparagus
By Sue Serves 6
Pounding the chicken not only makes it more tender and cook faster, but also creates an even thickness, thus even cooking.
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- 2½ lbs boneless skinless chicken breasts
- ½ cup all purpose flour
- 2 tbsp olive oil
- 2 whole garlic cloves
- 1 cup low sodium chicken broth
- 2 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp fresh parsley
- 1 lb asparagus
- 1 tsp olive oil
You may also need:
A Pot, Grill, Plate, Skillet, Spoon
Pat chicken dry and place between two sheets of plastic wrap.
Beat chicken with a meat mallet or rolling pin to ¼ thickness.
Season with salt and pepper.
Dredge half of chicken in flour, shaking off excess.
Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté chicken until browned on both sides and just cooked through, about 4 minutes total.
Transfer to a platter and keep warm, covered.
Dredge and sauté remaining chicken with another 1 1/2 tablespoons oil in same manner.
Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant (about 30 seconds).
Add broth and deglaze over moderately high heat, scraping up brown bits.
Boil until broth is reduced to about 3/4 cup about 10-15 minutes.
While sauce is reducing grill asparagus. Toss asparagus with olive oil and place on medium hot grill for 3-5 minutes turning every 2 minutes. Sprinkle with salt and keep warm.
In the reduced sauce, stir in lemon juice, capers, parsley, and salt and pepper.
Return chicken to skillet with any juices on platter and simmer until heated through (about 1 minute).
Plate chicken and top with grilled asparagus. Drizzle caper sauce over chicken and serve.
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