Chicken Piccata with Prosciutto Wrapped Asparagus

(Courtesy of Rachel Ray)

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.