Ingredients:
1 bunch (12 oz.) asparagus, trimmed
2 Tbsp. chopped fresh tarragon
1 Tbsp. lemon zest
3 tsp. extra-virgin olive oil
Black pepper
8 slices prosciutto
CHICKEN:
8 chicken breast cutlets (1 1/2 lb. total)
Salt and pepper
4 Tbsp. extra-virgin olive oil
2 lemons, 1 sliced into rounds, 1 juiced
3 cloves garlic, finely chopped
1/4 c. capers in brine, drained
1/2 c. dry white wine
1/2 c. chicken stock
3 Tbsp. butter, cut into 1 Tbsp., sliced and rolled in flour
1/4 c. flat-leaf parsley leaves, finely chopped
Directions:
In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain. On a large plate, toss the asparagus with the tarragon, lemon zest, 2 tsp. extra-virgin olive oil and pepper. Divide into 4 bundles then wrap each bundle with 2 slices of prosciutto. In a large nonstick skillet, heat the remaining 1 tsp. oil over medium high heat. Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes; transfer to a plate.
Season the cutlets with salt and pepper. In the same nonstick skillet, heat 2 Tbsp. oil over medium high heat. Add half the cutlets and cook until light golden and cooked through, about 3 minutes per side; transfer to a platter. Repeat with the remaining 2 Tbsp. oil and cutlets. Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic and capers; stir 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Add the stock and the flour-coated butter; swirl the butter in the skillet until melted. Simmer until the sauce thickens slightly, 1-2 minutes. Add the parsley and lemon juice to taste.
Divide the chicken and the asparagus bundles among plates. Top the chicken with the sauce and lemon slices.
No comments:
Post a Comment