One-Pot Chicken Piccata

Ingredients:

• 1.5 pounds chicken breast, thinly sliced
• 1 tsp flakey sea salt (use 1/2 tsp if using regular salt)
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil, divided
• 2 tbsp grass-fed butter
• 1 medium shallot, minced
• 3 cloves garlic, minced
• 1 cup Royal® Basmati Rice, rinsed
• Juice of 1 lemon (about 5–6 tbsp)
• 2 tbsp capers (drained)
• 2 cups bone broth
• 2 tbsp freshly chopped parsley
• 10 asparagus spears (fresh or frozen)
• Lemon wedges and more parsley, for garnish

Preparation:

1. Season the thinly sliced chicken breast with salt and pepper on both sides.
2. Heat 1 tbsp olive oil and the butter in a skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Remove chicken from the pan and set aside.
3. In the same pan, add the remaining 1 tbsp olive oil, minced shallot, and garlic. Sauté for 3 minutes.
4. Add the rinsed rice and toast for 1 minute or until slightly golden.
5. Stir in the lemon juice, capers, and bone broth. Mix well.
6. Return the chicken to the pot, sprinkle with chopped parsley, cover, and simmer for 15 minutes.
7. Remove the lid, add asparagus, cover again, and steam for about 5 minutes or until the liquid is absorbed and the asparagus is bright green and tender.
8. Serve warm, garnished with lemon wedges and additional parsley.

(Authentic Royal)