Lemon-Caper Chicken
Roasted Asparagus and Fast-Cook Wild Rice
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp all-purpose flour
- ¼ cup butter
- ½ cup chicken broth
- ¼ cup lemon juice
- 2 Tbsp capers
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; lightly season with salt and pepper. Dredge in flour.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes per side or until browned.
- Add broth, lemon juice, and capers to skillet. Bring to a boil, reduce heat, and simmer 3 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 (10-oz) pkg asparagus tips
- 1 Tbsp olive oil
- 2 (6.2-oz) pkg quick-cooking long grain and wild rice
- ½ cup slivered almonds, toasted (or use pecans)
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus and oil on a large rimmed baking sheet; spread in a single layer. Bake 10 minutes or until crisp tender; season to taste with salt and pepper.
- Meanwhile, cook rice according to package directions; stir in nuts.
30 Minute Meals Meal Plan
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