Ninja 3 In 1: Chicken Piccato

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

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 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

Recipe

• 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.