Chicken Piccata with Asparagus

Entree

Prep time: 15 mins

Total time: 45 mins

Cut each chicken breast in half, lengthwise. Place each chicken cutlet between two pieces of wax or parchment paper. Use a meat mallet to pound chicken about ¼-inch thick. Set aside.
In a gallon-sized plastic bag, combine flour, garlic powder, paprika, salt and black pepper. Add chicken breasts to bag and shake to evenly coat the chicken in the flour-mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken cutlets from bag (shaking away any loose flour) and add to skillet. Add as many cutlets as will fit in a single layer. Cook for 3-4 minutes per side. Transfer to a plate and set aside. Add another tablespoon olive oil to the pan, and repeat the process for remaining chicken pieces.
With the heat still on medium-high, add asparagus, chicken broth, white wine and lemon juice to the skillet. Use a spatula to scrape off and dissolve any browned bits from the bottom of the pan. Cover and allow asparagus to simmer for 3-4 minutes, until crisp-tender.
Stir in capers and return chicken to skillet. Add lemon slices on top. Increase heat briefly to allow sauce to bubble for 1-2 minutes. Turn off heat and garnish with fresh parsley, if desired. Serve immediately.