An easy to make, flavorful chicken dish that is perfect for family or entertaining alike.
Rachael Ray is pretty polarizing. People seem to either love her or hate her.
I can only take small doses of extra perkiness, but her recipes…? I’ve had good luck with them.
But first a disclaimer.
Today’s recipe *might* be billed as a 30 Minute Meal.
Per Rachael Ray.
But if you have an extra five people in your house.
Mostly running through the kitchen.
And three extra kids.
And a dog that is usually closerthanthis to your right heel because he loves you so.
Well, then, all bets are pretty much off in the 30 Minute Meal aspect.
So I’m not vouching for her timing.
Because it took an hour to make this.
That being said? It’s worth making.
And I’m betting a quiet kitchen (they must exist somewhere!) can bring the recipe down to about 40-45 minutes.
And I can live with that.
So company was coming … what to make?
I started with these Bacon Wrapped Stuffed Jalapenos.
Deviled eggs. Because I haven’t made them in awhile. And I know Nick loves them. And they’re pretty much always an old school crowd pleaser.
And an antipasto platter with all of my favorites.
A new mac and cheese recipe for the kids.
And Chicken Piccata with Prosciutto Wrapped Asparagus Bundles.
Now the most important part of this recipe? And likely the whole post? If you do nothing else, make the Prosciutto Wrapped Asparagus Bundles. Because it is positively my new favorite way to eat asparagus. It’s not the wrapping in prosciutto that did it. It’s the pan searing of the prosciutto that takes it to limits beyond. Like pure awesomeness. The prosciutto gets a little browned and crispy and it really brings out the saltiness of it.
Reformed saltaholic checking in.
Nick goes through phases with eating. Sometimes he likes pretty much nothing I make. And sometimes I cannot stock enough food in the kitchen.
I think that’s called “glimpses of the future.” He had the mac and cheese with the other kids, and then saw the Chicken Piccata and was curious.
And took one portion, even trying capers for the first time.
And then another.
Sarah, you know it’s coming. Winner winner, chicken dinner.
I used chicken breast tenderloins so they cooked up in nothing flat. The sauce came together nicely, just as it was supposed to. And well, capers for the win.
An easy company dinner.
Or for growing 11-1/2 year old boys.
If nothing else, make the prosciutto wrapped asparagus.
Psst… don’t miss this giveaway!
Chicken Piccata with Prosciutto Wrapped Asparagus
Recipe courtesy of Rachael Ray
- 1 12 ounce bunch asparagus, trimmed
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon zest
- 3 teaspoons EVOO
- Black pepper
- 8 slices prosciutto
- 8 chicken breast cutlets (1-1/2 lbs total)
- Salt and pepper
- 4 tablespoons EVOO
- 2 lemons, 1 sliced into rounds, 1 juiced
- 3 cloves garlic, finely chopped
- 1/4 cup capers in brine, drained
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 3 tablespoons butter, cut into 1-tbsp. sliced and rolled in flour
- 1/4 cup flat-leaf parsley leaves, finely chopped (I skipped)
- In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain. On a large plate, toss the asparagus with the tarragon, lemon zest, 2 tsp. EVOO and pepper. Divide into 4 bundles, then wrap each bundle with minutes 2 slices of prosciutto. In a large nonstick skillet, heat the remaining 1 tsp. EVOO over medium-high. Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes; transfer to a plate.
- Season the cutlets with salt and pepper. In the same nonstick skillet , heat 2 tbsp. EVOO, two turns of the pan, over medium-high. Add half the cutlets and cook until light golden and cooked through, about 3 minutes per side; transfer to a platter. Repeat with the remaining 2 tbsp. EVOO and cutlets. Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic and capers; stir 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Add the stock and the flour-coated butter; swirl the butter in the skillet until melted. Simmer until the sauce thickens slightly, 1 to 2 minutes. Add the parsley and lemon juice to taste.
- Divide the chicken and the asparagus bundles among plates. Top the chicken with the sauce and the lemon slices.