{New} One Pan Chicken Piccata with Asparagus + Cherry Tomatoes { Dinner is serv…

{New} One Pan Chicken Piccata with Asparagus + Cherry Tomatoes ??
{ Dinner is served! All the delicious things we want for a Summertime Dinner…made in one pan, for super simple clean-up }

makes 4 servings

4 chicken breast fillets, about 1 lb.
3 Tbsp gluten free flour
1 Tbsp avocado oil, or olive oil
1 Tbsp butter or ghee
4-5 fresh cloves garlic crushed
1.5 cups chicken bone broth
1 Tbsp fresh lemon juice
2 Tbsps capers
12 spears asparagus, trimmed and halved
1.5 cups cherry tomatoes
sea salt and freshly ground black pepper to taste
Place each chicken breast in a ziploc bag and using a meat mallet pound them out until even thickness, about 1/2 inch thick.
Season generously with sea salt and pepper and coat with flour on both sides.
Heat olive oil and melt butter/ghee together in a large skillet on medium heat.
Cook the chicken breasts for about 3-4 minutes per side until golden in color and cooked through. Remove the chicken from the pan and set aside.
Add the garlic to the pan and cook until fragrant, about 1 minute, then add the asparagus, and cherry tomatoes, then pour in the chicken broth. Allow the sauce to simmer until it has reduced to about half and the asparagus is tender crisp, 5 minutes or so.
Add in the lemon juice and capers and return the chicken to the pan.
Cook for 1- 2 minutes until everything is warmed through.
Enjoy immediately.



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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