Chicken-Wrapped Asparagus With Lemon-Caper Sauce

• 2 boneless, skinless chicken breasts, split
• 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
• Kosher salt and freshly ground pepper to taste
• 3 cups water
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons unsalted butter
• 2 shallots, peeled and minced
• 1 clove garlic, peeled and minced
• 1/2 teaspoon grated lemon rind
• 1/4 cup chicken broth, homemade or low-sodium canned
• 1/4 cup fresh lemon juice
• 1 tablespoon drained capers
• 4 teaspoons chopped Italian parsley
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste

1. For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap.
2. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard.
3. Repeat with the remaining chicken.
4. Season the chicken and asparagus with salt and pepper.
5. Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up.
6. Roll up the chicken, encasing the asparagus.
7. Repeat with remaining chicken and asparagus.
8. Combine the water and lemon juice in a large pot with a steamer insert.
9. Bring to a boil over medium heat.
10. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
11. Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat.
12. Add the shallots and garlic and cook until soft, about 3 minutes.
13. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes.
14. Stir in the capers, parsley, salt and pepper.
15. Place 1 chicken roll on each of 4 plates.
16. Spoon the sauce over the top and serve immediately.

chicken breasts, stalks, kosher salt, water, lemon juice, unsalted butter, shallots, clove garlic, lemon rind, chicken broth, lemon juice, capers, italian parsley, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5985 (may not work)