RECIPE

Chicken Piccata with Prosciutto-Wrapped Asparagus

Bundles of prosciutto-wrapped asparagus add flair to the presentation of this dish that’s a delightful meal for easy entertaining.

Ingredients

For the asparagus:

  • 1 bunch asparagus (12 ounces), trimmed
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon lemon zest
  • 3 teaspoons extra virgin olive oil (EVOO), divided
  • Black pepper
  • 8 slices prosciutto

For the chicken:

  • 8 chicken breast cutlets (1 1/2 pounds total)
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • 2 lemons, 1 sliced into rounds, 1 juiced
  • 3 cloves garlic, finely chopped
  • 1/4 cup capers in brine, drained
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 3 tablespoons butter, cut into 1-tablespoon slices and rolled in flour
  • 1/4 cup flat leaf parsley leaves, finely chopped

Preparation

In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain. On a large plate, toss the asparagus with the tarragon, lemon zest, 2 teaspoons EVOO and pepper. Divide into four bundles, then wrap each bundle with 2 slices of prosciutto. In a large, nonstick skillet, heat the remaining 1 teaspoon EVOO over medium-high. Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes; transfer to a plate.


Season the cutlets with salt and pepper. In the same nonstick skillet , heat 2 tablespoons EVOO, two turns of the pan, over medium-high. Add half the cutlets and cook until light golden and cooked through, about 3 minutes per side; transfer to a platter. Repeat with the remaining 2 tablespoons EVOO and cutlets. Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic and capers; stir for 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Add the stock and the flour-coated butter; swirl the butter in the skillet until melted. Simmer until the sauce thickens slightly, 1-2 minutes. Add the parsley and lemon juice, to taste.


Divide the chicken and the asparagus bundles among four plates. Top the chicken with the sauce and the lemon slices.

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