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Lemon Butter Chicken Piccata with Pesto Polenta
Ingredients
  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • ⅓ cup all-purpose flour (can use GF flour too)
  • ¼ cup grated parmesan
  • 3 tablespoons extra virgin olive oil
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • ⅓ cup fresh lemon juice
  • 4 tablespoons salted butter
  • 1 bunch asparagus, ends trimmed
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • 3 tablespoons capers
  • subheading: POLENTA:
  • 1 cup dry instant polenta
  • 3 tablespoons salted butter
  • ¼ cup basil pesto
  • ¼ cup grated parmesan
Steps
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