One Pan Chicken Piccata with Asparagus (4 Servings)
INGREDIENTS 1 lb. chicken cutlets
1 bunch asparagus, trimmed 1 cup low sodium chicken bone broth 1 large lemon (half lemon sliced) 2 Tbsp. capers 1 Tbsp. fresh parsley, chopped
Salt and pepper to taste ¼ cup arrowroot starch 3 Tbsp. avocado oil 3 garlic cloves, minced
INSTRUCTIONS 1. Pat the chicken cutlets dry and season one side with salt and pepper to taste. 2. Place the arrowroot starch in a shallow bowl and dredge the chicken in it on both sides. 3. Heat the avocado oil in a large deep pan over medium heat. 4. Add the chicken and cook for 4-5 minutes on each side until the chicken is lightly browned and the internal temperature reaches 165° F on a meat thermometer, then remove the chicken. 5. Reduce the heat to low and add the garlic. Cook the garlic for 2-3 minutes until fragrant. 6. Add the asparagus to the pan and sauté for 1 minute, then pour in the bone broth and bring to a low simmer. 7. Simmer for about 5 minutes or until the asparagus is tender. 8. Add the juice of half of a lemon and half of the fresh parsley, then return the chicken to the pan.
9. Simmer for one more minute to heat the chicken. 10. Garnish with the rest of the fresh parsley and serve.
62 Eat Well For Life
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