Keto Chicken Piccata with Asparagus

Ingredients

• 4 each Chicken breasts
• 1 pound Asparagus
• 1/4 cup Butter
• 1/4 cup Lemon juice
• 1/4 cup Chicken broth
• 2 tablespoons Capers
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 2 tablespoons Parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 4 chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even 1/2-inch thickness. Sprinkle both sides of the pounded chicken breasts with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat, about 400°F (200°C). Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook for 5-6 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a clean plate, tenting it loosely with foil to keep warm.
3. 3Reduce the heat under the skillet to medium, about 300°F (150°C). Add the 1/4 cup of butter to the skillet and let it melt. Add the 2 cloves of garlic, minced, and sauté for 1 minute until fragrant, being careful not to burn it.
4. 4Pour the 1/4 cup of lemon juice and the 1/4 cup of chicken broth into the skillet. Stir to combine with the garlic and butter. Bring the liquid to a gentle simmer and add the 2 tablespoons of capers.
5. 5Return the cooked chicken breasts to the skillet. Spoon the lemon-caper sauce over the chicken to coat it evenly. Let the chicken simmer gently in the sauce for 2-3 minutes to absorb the flavors.
6. 6While the chicken is finishing, prepare the asparagus. Snap off the woody ends of the 1 pound of asparagus. Add the asparagus to the same skillet with the chicken and sauce, ensuring it is mostly submerged. Cook for 3-5 minutes, or until the asparagus is tender-crisp. Stir in the 2 tablespoons of chopped parsley.
7. 7Serve the Keto Chicken Piccata immediately, ensuring each plate has a chicken breast and a portion of the asparagus, drizzled with the lemon-caper sauce.

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