Directions

Prep 🥒

1. Slice the chicken breast horizontally into two thin cutlets. 

2. Mince garlic, chop parsley, and dill. 

3. Trim the asparagus and cut it into 2-inch pieces. If using large potatoes, halve them. 

How to Cook ‍🍳

1. Place ½ pound of potatoes in a saucepan, cover with cold water, and add a pinch of salt. 

2. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10-12 minutes. Drain and set aside. 

3. Fill a bowl with ice water and set aside. 

4. Bring a pot of salted water to a boil. 

5. Add ½ cup of peas and blanch for 30 seconds to 1 minute. Transfer the peas to the ice bath. 

6. In the same pot, blanch ½ bunch of asparagus for about 2 minutes. Transfer to the ice bath, then drain on paper towels. 

7. While the potatoes are still warm, mix in the blanched vegetables, 2 tablespoons of butter, and 1 tablespoon of dill until glossy. Season with salt and pepper. 

8. Mix ¼ cup of flour with ¼ teaspoon of salt, 1 teaspoon of Lemon Pepper Bright & Zesty Seasoning 

9. Lightly dredge each chicken cutlet in the flour mix, shaking off excess. 

10. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. 

11. Cook the chicken for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm. 

12. In the same skillet, add 1 minced garlic clove and sauté for 30 seconds. 

13. Pour in ¼ cup of white wine, scraping up any browned bits. Let simmer for 1-2 minutes. 

14. Add the juice of ½ a lemon and 1 tablespoon of capers, then simmer to reduce slightly. 

15. Stir in 1 tablespoon of butter and 1 tablespoon of fresh parsley. 

16. Place the chicken on a plate and spoon warm sauce on top. Garnish with chopped parsley. Serve alongside the new potatoes, blanched sweet peas, and asparagus.