Tender chicken in buttery, bright lemon and salty capers served over a creamy asparagus risotto with crisp pancetta. Chicken Piccata is the perfect date night meal without being overly complicated!
Slice the chicken, lightly pound, and set aside. Cook pancetta over medium heat until browned. Add garlic and cook 30 seconds. Stir in the rice and season with salt and white pepper.
Deglaze with white wine and reduce. Add chicken stock, stir until all the liquid is absorbed and then add more stock. Repeat the process a total of 4 times then add the asparagus.
Cover and remove from heat. Dredge chicken in flour. In a skillet, melt butter. Cook the chicken on both sides until golden brown. Transfer to a plate and reduce heat.
Melt more butter, then whisk in lemon, salt, and pepper. When it starts to thicken, add the chicken. Sprinkle capers and toss with the sauce. Finish the risotto and serve with the chicken piccata.