- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 0m
2 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1¼ pounds boneless, skinless, thin sliced chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 cup dry white wine
⅓ cup lemon juice
¼ cup brined capers, rinsed and drained
1 cup uncooked quinoa, rinsed
1¼ pounds fresh asparagus, cut into ½-inch pieces
- Stir flour, salt, and black pepper on plate. Coat chicken with flour mixture.
- Add oil and butter to pot. Set to STOVETOP HIGH and heat until butter is melted. Add chicken to pot. Cook uncovered 10 minutes or until chicken is lightly browned on both sides. Remove chicken from pot and place on roasting rack.
- Add broth, wine, lemon juice, and capers to pot. Stir in quinoa. Place rack with chicken in pot, and place asparagus on rack with chicken. Set OVEN to 300˚F for 15 minutes. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
- Remove asparagus and chicken from pot. Stir quinoa mixture. Turn off pot. Let quinoa mixture stand. Garnish with parsley.
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