Piccata is a light sauce made from pan drippings, white wine, chicken stock and finished with lemon juice. Butter gives it a glossy look.
This recipe calls for shallots - a type of onion with a milder, sweeter flavor. You can find them in the grocery store near the garlic. Onions can be used as a substitute but will have a stronger flavor so use a bit less than the recipe calls for.
#20minutedinner
Yield: 4
Chicken-Asparagus Piccata
Ingredients:
- 4 boneless, skinless chicken cutlets
- Salt
- Pepper
- 1 Tablespoon cornstarch (or arrowroot or flour)
- 1 Tablespoon olive oil
- 1/4 cup chopped shallots or onion
- 1/2 cup dry white wine
- 1 pound fresh asparagus trimmed and cut into 2-in. pieces
- 1 cup unsalted chicken stock
- 1/2 Tablespoon cornstarch
- 1 Tablespoon unsalted butter cut into small pieces
- 1 Tablespoon fresh lemon juice
Instructions:
- Place chicken cutlets between 2 sheets of plastic wrap or parchment paper; flatten to an even thickness. Note: the thinner the cutlets the faster they will cook. Sprinkle top of chicken evenly with salt and pepper. Sprinkle top of chicken with 1/2 tablespoon cornstarch; rub gently to coat. Turn chicken over; sprinkle with remaining 1/2 tablespoon cornstarch, and rub gently to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook until well browned and cooked through, about 3-4 minutes on each side. Remove chicken from pan.
- Add shallots to drippings in pan; cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits. Cook until wine almost evaporates, about 2 minutes. Add asparagus to pan. Combine stock and remaining 1/2 tablespoon cornstarch, stirring well. Add stock mixture, salt, and pepper to pan; cook until sauce slightly thickens and asparagus is crisp-tender, about 3 minutes. Remove from heat. Add butter and lemon juice, stirring until butter melts. Return chicken to pan.