Paula was not working tonight and so we made a treat – Chicken Piccata with Prosciutto-Wrapped Asparagus. It was a recipe that I found in the April 2014 issue of Rachel Ray’s magazine.

In a large skillet of simmering water, cook the asparagus until crisp-tender, about 3 minutes and then drain. On a large plate, toss the asparagus with 2 tablespoons of chopped tarragon, 1 tablespoon of lemon zest, 2 teaspoons of olive oil. and freshly ground black pepper. Divide into 4 bundles, then wrap each bundle with 2 slices of prosciutto. In a large nonstick skillet, heat the remaining 1 teaspoon of olive oil over medium-high. Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes. Transfer to a plate and cover to keep warm.

Season 4-8 chicken cutlets with salt and pepper. In the same nonstick skillet, heat 2 tablespoons of olive oil over medium-high. Add the cutlets and cook until light golden and cooked through, about 3 minutes per side. Transfer to a platter. Repeat with the remaining cutlets and more olive oil if necessary. Add 1-2 lemons, sliced, to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add 3 cloves of chopped garlic and 1/4 cup capers to the pan and stir 1 minute. Add 1/3 cup dry white wine and cook until the liquid is reduced by half, about 1 minute. Add 1/2 cup of chicken stock and 3 tablespoons of flour-coated butter. Swirl the butter in the skillet until melted. Simmer until the sauce thickens slightly, 1 to 2 minutes. Add some chopped parsley and lemon juice to taste.

Divide the chicken and the asparagus bundles among plates. Top the chicken with the sauce and the lemon slices.

A delicious treat for the middle of the week!