Chicken Piccata with Quinoa and Baked Asparagus

The evenings have been so pleasant and warm, a romantic dinner on the balcony seemed obligatory this past weekend. So, I bring you chicken piccata made with a Chateau Ste. Michelle Sauvignon Blanc. Delicious. Oh, and if by some chance, you have missed this winery's lovely selection of local wines, I highly recommend buying a bottle. If my plans to visit Chateau Ste. Michelle this year pan out, I shall be posting pictures.



Ingredients

2 boneless, skinless chicken breasts, pounded to ¼" thickness
Flour, for dredging
Salt and pepper
Olive oil, for frying
¼ cup Chateau Ste. Michelle Sauvignon Blanc or other dry white wine
½ cup low-sodium chicken stock
1 teaspoon caper berries
2 cloves garlic, chopped
Juice from 1 lemon
½ teaspoon unsalted butter
Italian flat leaf parsley, for garnish
Lemon zest, for garnish

In a Ziplock bag, pound the chicken breasts with the flat side of a meat hammer until ¼" or so thickness. In another Ziplock bag, pour in about a half a cup of a flour, wheat bran, and wheat germ mixture. Dredge the chicken in the flour until well covered. Heat a drizzle of olive oil in a pan and fry chicken until the internal temperature reaches 170°F. Set the chicken aside on a plate, keep warm.

Deglaze the pan with chicken stock and wine. Cook until reduced by about half. Add garlic, capers, and a little black pepper and salt and cook for a couple of minutes or until fragrant. Finish the sauce off heat with lemon juice and butter.

Pour the sauce over the chicken breasts and (optionally) garnish with parsley and zest. Serve the chicken with quinoa and baked asparagus.

Quinoa: a wonderful ancient grain that makes a tasty rice substitute. To cook: For each cup of quinoa, pour into a pot 2 cups of water. Bring to a boil. Cover tightly and reduce to a simmer for 15-20 minutes or until the grain is tender. Allow to sit, covered, 5 minutes before serving.

Baked asparagus: Preheat oven to 400F. Wash and trim off the woody asparagus ends. Spread evenly on the cookie sheet. Drizzle with olive oil, sea salt, and pepper. Bake 10 minutes.