Chicken-Wrapped Asparagus With Lemon-Caper Sauce

By Molly O’Neill

Published April 22, 1995

Total Time
20 minutes
Rating
4(22)
Comments
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Featured in: Asparagus Rising

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Ingredients

Yield:Four servings

THE CHICKEN

  • 2 boneless, skinless chicken breasts, split

  • 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled

  • Kosher salt and freshly ground pepper to taste

  • 3 cups water

  • ¼ cup fresh lemon juice

THE SAUCE

  • 1 ½ teaspoons unsalted butter

  • 2 shallots, peeled and minced

  • 1 clove garlic, peeled and minced

  • ½ teaspoon grated lemon rind

  • ¼ cup chicken broth, homemade or low-sodium canned

  • ¼ cup fresh lemon juice

  • 1 tablespoon drained capers

  • 4 teaspoons chopped Italian parsley

  • ¼ teaspoon kosher salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 104 milligrams cholesterol; 231 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 3 grams fiber; 1073 milligrams sodium; 34 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an ⅛-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.

  2. Step 2

    Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about ⅓ of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.

  3. Step 3

    Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.

  4. Step 4

    Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

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Ratings

4 out of 5
22 user ratings
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Comments

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Cnb

Taste was very good but very bland presentation. Next time will most likely sauté the chicken rather than steam it, then put it under the broiler for a minute or so.

Sandra B

This was so delicious!! I made the asparagus bundles a little larger as the Spears were young. Beautiful dish!

MMNY2

I tripled the sauce and it was way too much lemon! and need to put much more butter.

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