Chicken-Wrapped Asparagus With Lemon-Caper Sauce

Ingredients

The chicken:

• 2 boneless, skinless chicken breasts, split
• 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
• Kosher salt and freshly ground pepper to taste
• 3 cups water
• ¼ cup fresh lemon juice

The sauce:

• 1 ½ teaspoons unsalted butter
• 2 shallots, peeled and minced
• 1 clove garlic, peeled and minced
• ½ teaspoon grated lemon rind
• ¼ cup chicken broth, homemade or low-sodium canned
• ¼ cup fresh lemon juice
• 1 tablespoon drained capers
• 4 teaspoons chopped Italian parsley
• ¼ teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    199 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 29 grams protein; 90 milligrams cholesterol; 359 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
2. Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
3. Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
4. Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

20 minutes