- YIELD: 4 servings (serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)
- TOTAL: Preparation
- 36 MINUTES
- COURSE: Main Dishes
Preparation:1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- 2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
- 3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Roasted Asparagus with Browned Butter
These are Meyer Lemons...more of an orange color and not as tart as regular lemons
I use two pieces of plastic wrap to pound the chicken...
Here is what it looks like after it's been flattened! :) I cut off any lose pieces.
Next it's time for a dip in the flour...
I forgot to snap a photo of the chicken browning in the skillet....I did it in 3 separate batches. I had 7 pieces of flattened chicken. Make sure the butter is nice and hot, but not burning, it will get a little brown.
- YIELD: 4 servings (serving size: about 3 ounces)
- TOTAL: 25 MINUTES
- COURSE: Side Dishes/Vegetables
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh Meyer lemon juice
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon grated Meyer lemon rind
- 1. Preheat oven to 450°.
- 2. Place asparagus in a roasting pan; drizzle with oil. Sprinkle evenly with salt and pepper. Bake at 450° for 8 minutes or until crisp-tender.
- 3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in juice. Drizzle butter mixture over asparagus; toss well to coat. Sprinkle thyme and rind over asparagus.
When the chicken was done, I kept it warm wrapped in foil and then I took care of the asparagus. Make sure you chose asparagus whose tips are tightly closed at the top.
Drizzled with oil and ready to be roasted...
The finished dish with the browned butter on top.
And lastly, the whole meal. The chicken was really good and had a nice light taste to it. The capers added a wonderful salty bite to it. I forgot that I wasn't doubling the asparagus and used a bit too much lemon juice and it was pretty tart, but otherwise very tasty. I love roasting them because they retain a wonderful crunch instead of getting soft and soggy. Happy cooking!