Lemon chicken with asparagus

Lemon chicken with asparagus

INGREDIENTS
1 lb boneless chicken breasts
3 tablespoons of flour
3 teaspoons of olive oil
1 bunch of asparagus cut into pieces 2 "(5 cm) long
1 tablespoon of butter
1/2 cup of dry white wine
1 cup reduced salt chicken broth
1 tablespoon of capers rinsed and drained
1 tablespoon of lemon juice
salt and pepper
Couscous with parsley:
3/4 cups of couscous
1 cup of boiling water
1/4 cup chopped parsley
2 teaspoons lemon juice


PREPARATION
1. Cut the chicken breasts in half horizontally. Put 2 tbsp. to tab (30 ml) flour in a shallow dish. Salt and pepper. Put the chicken cutlets in the flour and turn them over to coat them (shake to remove excess flour).

2. In a large skillet, heat 2 tbsp. (10 ml) oil over medium-high heat. Add the chicken cutlets and cook 2 minutes per side or until golden brown. Put the chicken on a plate and keep warm. In the skillet, heat remaining oil over medium heat. Add asparagus and cook, stirring, for 3 minutes or until slightly softened. Keep warm on another plate.

3. In the same skillet, melt the butter over medium heat. Stir in remaining flour, stirring with a whisk, and cook for 1 minute. Pour the white wine and cook, whisking, until it has reduced by half. Stir in chicken broth, whisking and bring to a boil. Return the reserved chicken cutlets to the skillet and cook for 3 minutes or until they have lost their pink hue inside. Add the capers, lemon juice and reserved asparagus, and mix. Salt and pepper, if desired. Serve chicken and asparagus with couscous.

Marbled couscous


4. Place the couscous in a heatproof bowl. Pour boiling water, then salt and pepper. Cover the bowl and let stand 5 minutes. Break the couscous with a fork. Add chopped parsley and lemon juice, and mix.