lil carb Chicken & Asparagus Piccata

Per Serving:

372 Calories

26g Protein

7g Net Carbs

My take on the classic dish we all know and love. Jason and I eat this dinner ALL the time. He loves capers and I love lemon sauces. It really is the best during the week because you want a home cooked meal without any of the fuss and this dinner is exactly that.

Chicken & Asparagus Piccata-Serves 3
2 Chicken Breasts, sliced horizontally to make 4 thin pieces
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
20 Asparagus spears, ends snapped off and cut into fourths
4 Tbsp butter, divided (I use salted butter)
2 Tbsp olive oil
2/3 cup lemon juice- about 4 lemons
1 cup chicken stock
3 oz jar of capers, drained
2 Tbsp fresh chopped parsley for serving

Mix together the onion powder, garlic powder, and salt and pepper.
Sprinkle and rub over the chicken on both sides.
Melt 2 tablespoons of butter and 2 tablespoons of oil in a skillet over medium high heat.
Cook for 3 minutes per side and then transfer the chicken to a plate.
To the hot pan without cleaning it, add in the capers and stir around for 10 seconds.
Add in the lemon juice and chicken stock.  Scrap bottom of pan to get the browned pieces up and bring to a bubble- takes about 1 minute.  Add the chicken back into the pan and simmer for 5 minutes.
Remove chicken right to the dinner plate you're going to use.
Add in the asparagus to the sauce and simmer another 5 minutes.
Whisk remaining 2 tablespoons of butter into the sauce.
Spoon sauce and asparagus on top of the chicken and top with fresh chopped parsley and ENJOY!