CLX Burn Lunch - Chicken Piccata with Steamed Asparagus

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• White Cooking Wine

  Pompeian

  4 tablespoon or 400g

• Lemon juice

  Raw

  ¼ cup or 61g

• Capers

  Canned

  3 tsp, drained or 9g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Asparagus

  Raw

  12 spear, medium or 192g

• Gourmet Natural Seanoning

  Spike

  ½ tsp or 2g

Directions

1. Season chicken breast with Spike Seasoning (or equivalent). heat a nonstick skilled over medium heat and add olive oil. Cook chicken for 2-3 minutes on each side, until golden brown. Then add white wine, lemon juice, and capers and simmer until chicken is cooked through. Season with salt and pepper and serve with steamed asparagus spears.