Chicken Wrapped Asparagus With Lemon Caper Sauce Recipes

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Steps:

• Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Steps:

• Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
• Trim asparagus and place in a shollow baking dish.
• Drizzle with olive oil and sprinkle with salt.
• Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
• Serve asparagus with sauce on the side.

Steps:

• Preheat a char grill pan or barbecue grill on high. Spray sweet potao, chicken, and asparagus with cooking oil. Grill sweet potato for 3-4 minutes each side or until tender. Transfer to a plate. Grill the chicken and asparagus for 2-3 minutes each side, or until cooked. Transfer chicken to a plate, cover with foil; let rest for 5 minutes.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in juice, capers and garlic. Cook and stir for 1 minute or until hot. Remove from heat, stir in oregano.
• To serve, arrange chicken, asparagus, sweet potao, and spinach on plates and top with caper sauce.

Steps:

• Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
• Preheat broiler. Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat lightly. Arrange asparagus in single layer at 1 short end of large rimmed baking sheet. Add shallots to same bowl; toss to coat with oil mixture. Arrange in center of same rimmed baking sheet. Add chicken to same bowl; toss to coat. Using tongs, transfer chicken to same rimmed baking sheet, arranging in single layer at opposite end of sheet. Sprinkle vegetables and chicken with salt and pepper.
• Broil chicken and vegetables 4 minutes. Turn chicken cutlets and asparagus spears over; toss shallots. Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes. Divide chicken cutlets among plates; top with shallots. Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.

Steps:

• Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
• Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
• Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.