I added 2 T of olive oil over medium-high heat and added the chicken breasts. |
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While the chicken is cooking, clean and chop 1 bunch of asparagus into 1 inch pieces. |
Add garlic to the skillet and cook for 1 minute. I love grilled lemons, so I browned a sliced lemon to add to my dish. |
While the garlic cooks, drain and rinse 3 T of capers. Amy said you can substitute 3 T of finely chopped olives if you prefer. |
Remove garlic and lemons and set aside. Add 1 cup of low-sodium chicken broth to the skillet. Using a spatula, scrape up the browned bits in the bottom of the skillet. They are full of flavor. Heat over high heat until the liquid is reduced to about 1/4 cup. |
Remove from heat. Add 1 T olive oil, capers, lemon juice. Cut 1 T butter into chunks. Whisk the chunks until they have melted and the sauce is slightly thickened. I accidentally added my garlic at this stage. It belongs in the veggies below. Oh well. |
Add 2 T olive oil in large skillet over high heat. Add asparagus and 8 oz. sliced mushroom. Cook for about 4 minutes until just tender. Add garlic, 1 T Italian seasoning and salt and pepper to taste. Plate chicken. Pour sauce over it and serve veggies on the side. Delicious! |