Chicken Piccata with Roasted Asparagus and Linguine

Dinner 6.10.2012: Chicken Piccata with Roasted Asparagus and Linguine

Chicken Piccata with Roasted Asparagus and Linguine

Pan-roasted Chicken (olive oil, chicken breast, kosher salt, pepper) - sear one side in pan, flip and roast @ 375F for about 12 minutes.

Chicken Piccata (chicken stock, beurre manie 50/50 butter and flour kneaded until combined, lemon juice, drained and chopped capers, kosher salt, pepper, chopped parsley) - reuse chicken pan, deglaze with chicken stock, add lemon juice; whisk in beurre manie to thicken; add capers and parsley; taste to season; spoon over al-dente linguine and chicken.

Balsamic-Roasted Asparagus  (marinade: balsamic vinegar, olive oil, kosher salt pepper - grated parmesan, lemon juice) - roast asparagus @ 375F until tender; garnish with grated parmesan and lemon juice.