Chicken-Wrapped Asparagus With Lemon-Caper Sauce

Preparation

1. Step 1

   For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an ⅛-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.

2. Step 2

   Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about ⅓ of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.

3. Step 3

   Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.

4. Step 4

   Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.