Sheet Pan Chicken Piccata with Asparagus

Instructions

1. 1

   Heat the oven to 425°F. Slice the chicken breasts in half horizontally into thin cutlets and season with salt and pepper.

2. 2

   Arrange the chicken and trimmed asparagus on a sheet pan, drizzle with oil, and lay thin lemon slices over the chicken.

3. 3

   Roast 15-18 minutes, until the chicken reaches 165°F.

4. 4

   Meanwhile, microwave the butter, minced garlic, broth, capers and juice of 1 lemon for 1 minute until bubbly.

5. 5

   Pour the lemon-caper sauce over the pan and sprinkle with parsley. Serve with rice if you like (optional).