SPEEDY ASPARAGUS & CHICKEN PICCATA

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

Lemon Herb Couscous

¾ cup couscous pinch each salt and pepper

¼ cup chopped fresh parsley

2 tsp lemon juice

Chicken Piccata

450 g boneless skinless chicken cutlets ¼ tsp each salt and pepper, divided 2 tbsp all-purpose flour, divided

1 tbsp olive oil, divided

1 bunch asparagus, trimmed

and cut in 2-inch lengths

1 tbsp butter

½ cup dry white wine

1 cup sodium-reduced chicken broth 1 tbsp capers, drained and rinsed

1 tbsp lemon juice

Lemon Herb Couscous In heatproof bowl, stir together couscous, salt and pepper; pour in 1 cup boiling water. Cover tightly and let stand for 5 minutes. Fluff with fork. Stir in parsley and lemon juice.

Chicken Piccata Sprinkle chicken with pinch each of the salt and pepper and 1 tbsp of the flour, turning to coat. Heat 2 tsp of the olive oil over medium heat; cook chicken, flipping once, until golden, about 4 minutes. Remove to plate.

In same skillet, heat remaining 1 tsp of the oil over medium heat; cook asparagus, stirring, until tender-crisp, about 3 minutes. Remove to plate.

In same skillet, melt butter over medium heat. Whisk in remaining 1 tbsp of the flour; cook, stirring, for 1 minute. Add wine; bring to boil. Cook, stirring, until reduced by half, about 2 minutes. Add broth; bring to boil. Add chicken; cook, stirring, until no longer pink inside, about 3 minutes. Stir in capers, lemon juice, remaining pinch each of salt and pepper and the asparagus. Serve with Lemon Herb Couscous.

PER SERVING about 339 cal, 32 g pro, 8 g total fat (3 g sat. fat), 29 g carb (2 g dietary fibre, 2 g sugar), 74 mg chol, 454 mg sodium, 554 mg potassium. % RDI: 4% calcium, 14% iron, 12% vit A, 17% vit C, 51% folate.