Italian Lemon Chicken Piccata

Ingredients

• 2 lbs chicken breasts, boneless, skinless
• 1/4 cup all-purpose flour, for dredging
• 2 tbsp olive oil, for sautéing
• 1/2 cup lemon juice, freshly squeezed
• 3 tbsp capers, drained
• 1 cup chicken broth, low-sodium
• 2 tbsp butter, unsalted
• 2 cups orzo, dry
• 1 lb asparagus, trimmed
• 3 cloves garlic, minced
• 1 tbsp lemon zest, grated
• 1/4 cup parsley, chopped

Instructions

1. 1

   1. Dredge the chicken breasts in the flour, shaking off any excess.

2. 2

   2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown. Transfer to a plate.