Free-Range Chicken Piccata

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My family LOVES this Free Range Chicken Piccata recipe. Homegrown chicken is a go-to ingredient on our homestead, and, of all the amazing ways to prepare it, this mouthwatering dish and its zesty (freshly squeezed!) lemon sauce are our favorite.

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Free-Range Chicken Piccata

Ingredients:

• 8 chicken thighs or 4 chicken breasts, halved

• 1/4 cup unbleached all-purpose flour

• 4 Tbsp. olive oil

• 1 onion, minced

• 2 cloves garlic, minced

• 1/2 lemon, cut into thin slices

• 1/4 cup freshly squeezed lemon juice

• 1 cup chicken stock

• 1 lb. asparagus, halved

• 3 Tbsp. butter

• Salt and pepper

• Fresh parsley (for garnish)

Instructions:

1. Pat the chicken dry and sprinkle with flour on both sides. Heat olive oil in a large pan. Gently place chicken pieces into the pan. Sprinkle with sea salt and fresh black pepper.

2. Allow chicken to cook for five minutes until crisp and golden. Turn over and cook until a crust forms. Remove to a baking dish and repeat with the remaining chicken.

3. When all the chicken has been browned, add asparagus to a baking dish and place in a 275-degree oven for 15 minutes.

4. Add minced onion and garlic to the sauté pan. Cook 3-4 minutes or until soft.

5. Add chicken stock, lemon juice, and lemon slices. Simmer for 10 minutes, until slightly thick. Add in the butter and parsley.

6. Remove chicken and asparagus from the oven. To serve, pour sauce over the chicken and sprinkle with more parsley.