Lemon Butter Chicken Piccata with Pesto Polenta

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

1/3 C. all-purpose flour (can use GF flour too)

1/4 C. grated parmesan

3 T. extra virgin olive oil

1/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/3 C. fresh lemon juice

4 T. salted butter

1 bunch asparagus, ends trimmed

2 cloves garlic, chopped

1 T. fresh thyme

3 T. capers

Polenta

1 C. dry instant polenta

3 T. salted butter

1/4 C. basil pesto

1/4 C. grated parmesan

 

Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through. Meanwhile, make the polenta. Bring 3 C. water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 T. pesto. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.