Ninja 3 in 1: Chicken Piccato

Stove top/steam oven recipe. Artichokes are a great source of fiber. Stir 1 package (about 9 oz.) frozen artichoke hearts in with the capers, if desire.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 dish

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1 1⁄4 lbs boneless skinless chicken breast halves, thin-sliced
• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  cup chicken broth
• 1  cup dry white wine
• 1⁄3 cup lemon juice
• 1⁄4 cup  capers in brine, rinsed and drained
• 1  cup quinoa, uncooked, rinsed
• 1 1⁄4 lbs fresh asparagus, cut into 1/2-inch pieces

Directions

1. Stir flour, salt, and black pepper on plate.
2. Coat chicken with four mixture.
3. Add oil and butter to pot.
4. Set to STOVETOP HIGH and heat until butter is melted.
5. Add chicken to pot.
6. Cook uncovered 10 minutes or until chicken is lightly browned on both sides.
7. Remove chicken from pot and place on roasting rack.
8. Add broth, wine, lemon juice, and capers to pot.
9. Stir in quinoa.
10. Place rack with chicken in pot, and place asparagus on rack with chicken.
11. Set OVEN to 300 degrees F. for 15 minutes.
12. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
13. Remove asparagus and chicken from pot.
14. Stir quinoa mixture.
15. Turn off pot.
16. Let quinoa mixture stand.
17. Garnish with parsley.