Lemon Butter Chicken Piccata with Pesto Polenta

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

1/3 cup all-purpose flour (can use GF flour too)

1/4 cup grated parmesan

3 tablespoons extra virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/3 cup fresh lemon juice

4 tablespoons salted butter

1 bunch asparagus, ends trimmed

2 cloves garlic, chopped

1 tablespoon fresh thyme

3 tablespoons capers

1 cup dry instant polenta

3 tablespoons salted butter

1/4 cup basil pesto

1/4 cup grated parmesan

Directions

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto. 5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.

Nutrition

• Calories: 811 kcal