Chicken & Asparagus Sauté - Rachael Ray Every Day

    Chicken & Asparagus Sauté

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    chicken asparagus saute rachael ray

    Recipe by Alexa Weibel

    • 4Servings

    Ingredients

    • 2 boneless, skinless chicken breasts (1 1/2 lbs. total), split horizontally
    • 2 tsp. ground coriander
    • 1/4 cup olive oil
    • 3/4 lb. asparagus, thinly sliced on an angle
    • 3 tbsp. capers with brine
    • 1 cup Greek yogurt
    • Toasted pine nuts, tarragon leaves and lemon zest, for garnish

    Preparation

    Season chicken with coriander, salt and pepper. In large skillet, heat oil over medium-high. Cook chicken until golden, 3 to 4 minutes per side; transfer to plate. In same skillet, cook asparagus, capers and brine, stirring often, until asparagus is tender, 3 minutes; season. Season yogurt, dollop onto plates and top with remaining ingredients.

    Saucy Tip: Greek yogurt is great with granola but it also swings savory: Stir in some salt and pepper (and a dash of curry, cumin or other spices) for a quick sauce for chicken.