Lemon-Basil Chicken Piccata with Parmesan Quinoa and Sautéed Asparagus

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Eric Castaneda
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Meat, Eggs, & Dairy

  • 1 1/2 pounds chicken cutlet
  • 4 tablespoons parmesan cheese
  • 4 tablespoons butter

Fresh Produce & Herbs

  • 1 pound asparagus
  • 1 whole lemon
  • 1/2 cup basil leaves

Seasonings & Spices

  • 4 cloves garlic
  • 2 tablespoons shallots
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Pantry Items

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
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