Chicken Piccata with Linguine and Asparagus

Place chicken breasts between two sheets of plastic wrap and pound them to an even, thin consistency.

Season the pounded chicken generously on both sides with salt and pepper.

On a hot, lightly oiled griddle or large pan, cook the chicken cutlets for a few minutes per side until golden brown and cooked through. Remove from the griddle and set aside.

In a large sauté pan over medium-high heat, melt the butter.

Add the minced garlic to the melted butter and cook until fragrant, about 30 seconds.

Pour in the white wine to deglaze the pan. Allow it to bubble and reduce by about half, burning off the alcohol.

Add the capers along with their brine to the pan.

Squeeze in the juice of one lemon.

Pour in the chicken stock and bring the sauce to a simmer, allowing the flavors to meld.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering sauce while whisking to thicken it to your desired consistency.

To plate, arrange a bed of cooked linguine on each plate.

Place a piece of grilled chicken on top of the linguine.

Ladle a generous amount of the lemon-caper sauce over the chicken and pasta.

Garnish with grilled asparagus, if using, and serve immediately.