Zesty Lemon Chicken Piccata with Roasted Asparagus and Parmesan Orzo

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, pounded thin
• 1/4 cup all-purpose flour, for dredging
• 2 tbsp butter, divided
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1 lb asparagus, trimmed
• 1 cup orzo
• 1/4 cup Parmesan cheese, grated
• salt and black pepper, to taste

Instructions

1. 1

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

2. 2

   In a large skillet, heat 1 tbsp of the butter and the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.