Dinner for two, bursting with flavor and color! 

✨Prep everything first, and dinner will be ready in just 30 minutes! .

Green or purple, both types of asparagus are delicious — but purple asparagus are sweeter and more tender than the green ones. 💜💚

🤓The purple hue comes from anthocyanins. These are the same antioxidants found in blueberries. However, it fades to green when cooked.

Ingredients

• 2 boneless, skinless chicken breasts
• ¼ cup all-purpose flour (for light breading)
• 1½ tbsp butter + 1 tbsp olive oil (for sautéing)
• Salt & black pepper
• ¼ cup white wine
• ¼ cup chicken broth
• 1 tbsp capers
• Juice of ½ lemon
• 1 tbsp butter (for sauce)
• ½ bunch purple (or green) asparagus
• ½ cup freshly grated mozzarella
• Balsamic glaze
• Fresh basil, torn or sliced

Directions

1. Prep the chicken: Butterfly each breast, pound lightly until even, season with salt and pepper, and dredge lightly in flour.
2. Roast the asparagus: On a parchment-lined pan, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 6–10 minutes until tender but firm.
3. Cook the chicken: In a skillet, heat butter and olive oil over medium heat. Sauté chicken 3–4 minutes per side until golden. Remove and set aside.
4. Make the sauce: Deglaze pan with wine, scraping up brown bits. Add broth, capers, lemon juice, and butter. Simmer 2–3 minutes until slightly thickened.
5. Return the chicken: Add it back to the pan; simmer 3–4 minutes on low to absorb the sauce.
6. Finish the asparagus: Sprinkle with mozzarella and bake again until melted and bubbly.
7. Serve: Plate the cheesy asparagus, add tomatoes, drizzle balsamic glaze, and top with fresh basil. Spoon sauce over the chicken and enjoy! 💫