Italian Chicken

Lemon-Basil Chicken Piccata with Parmesan Quinoa and Sautéed Asparagus

Name: Lemon-Basil Chicken Piccata with Parmesan Quinoa and Sautéed Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 pound chicken cutlet; 4 tablespoon parmesan cheese; 4 tablespoon butter; 1 pound asparagus; 4 clove garlic; 1 whole lemon; 0.5 cup basil leaves; 2 tablespoon shallots; 1 cup quinoa; 2 cup chicken broth; 0.25 cup all-purpose flour; 0.5 cup dry white wine; 2 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon red pepper flakes

Eric Castaneda

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Tonight, we're making Lemon-Basil Chicken Piccata! This bright, healthy meal takes about 40 minutes, no advanced prep needed. First, cook Parmesan quinoa with chicken broth. Then, lightly flour the chicken cutlets and sauté until golden. Next, sauté asparagus until tender. In the same pan, create a zesty piccata sauce with lemon, garlic, and basil. Return the chicken to the pan, coat with sauce, and serve over quinoa with asparagus. Enjoy!

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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