Chicken-Wrapped Asparagus With Lemon-Caper Sauce Recipe

Name: Chicken-Wrapped Asparagus With Lemon-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, split; 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled; Kosher salt and freshly ground pepper to taste; 3 cups water; 1/4 cup fresh lemon juice; 1 1/2 teaspoons unsalted butter; 2 shallots, peeled and minced; 1 clove garlic, peeled and minced; 1/2 teaspoon grated lemon rind; 1/4 cup chicken broth, homemade or low-sodium canned; 1/4 cup fresh lemon juice; 1 tablespoon drained capers; 4 teaspoons chopped Italian parsley; 1/4 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

1
For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap.
2
Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard.
3
Repeat with the remaining chicken.
4
Season the chicken and asparagus with salt and pepper.
5
Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up.
6
Roll up the chicken, encasing the asparagus.
7
Repeat with remaining chicken and asparagus.
8
Combine the water and lemon juice in a large pot with a steamer insert.
9
Bring to a boil over medium heat.
10
Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
11
Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat.
12
Add the shallots and garlic and cook until soft, about 3 minutes.
13
Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes.
14
Stir in the capers, parsley, salt and pepper.
15
Place 1 chicken roll on each of 4 plates.
16
Spoon the sauce over the top and serve immediately.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, split, 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled, Kosher salt and freshly ground pepper to taste, 3 cups water, and more.

Yes, Chicken-Wrapped Asparagus With Lemon-Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Wrapped Asparagus With Lemon-Caper Sauce

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