Chicken Piccata [HCG]

By loberry

Ingredients

• 2 (100 grams) boneless, skinless chicken breasts, pounded until thin
• Sea salt and pepper
• 1/4 cup all natural, low sodium chicken stock
• 1 shallot, diced
• 2 Tbs fresh lemon juice
• 5 asparagus spears, cut into 1/2-inch pieces
• 2 Tbs parsley, chopped

Details

Servings 2

Preparation

Step 1

1. Season chicken on both sides with salt and pepper.
2. In a large, nonstick saute pan over medium heat, add the chicken and cook for three to four minutes on each side, or until lightly browned. Remove chicken and set aside.
3. Reduce the heat to low and add the stock and shallots. Cook for one minute then add the lemon juice and asparagus. Steam the asparagus until cooked to desired doneness.
4. Return the chicken to the pan, warm through and top with parsley.
5. Season to taste with salt and pepper.