Active Time

　　10 minutes

　　Total Time

　　12 minutes

　　Juicy chicken cutlets with all the bright, briny flavors of classic piccata are possible without a stove—all you need is a microwave.

　　

Ingredients

Serves 2

　　8 ounces asparagus, trimmed, cut in half lengthwise

　　4 (1/4-inch-thick) chicken cutlets (about 12 ounces)

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon fresh lemon juice

　　6 thin slices lemon

　　2 teaspoons drained capers

　　2 tablespoons chilled unsalted butter, cut into cubes

　　1 tablespoon coarsely chopped parsley

　　

Special Equipment

An 8x8-inch microwave-proof baking dish

　　

Step 1

Arrange asparagus in an even layer in baking dish. Season chicken on both sides with salt and pepper, then arrange in an even layer over asparagus. Pour lemon juice over and top with lemon slices and capers.

　　

Step 2

Cover with plastic wrap, poke a small hole in the center, and microwave on high 2 minutes. Remove from microwave, flip and rotate chicken pieces, re-wrap, and microwave on high another 2 minutes. Pierce chicken with a paring knife; if juices don't run clear, continue microwaving at 10-second intervals.

　　

Step 3

Transfer chicken, asparagus, and lemon slices to a serving platter; immediately whisk butter into liquid in baking dish until melted. Stir in parsley, then pour over chicken to serve.

　　Cooks' Note

　　If your asparagus is thin, it’s not necessary to cut it in half.

　　This recipe was developed using a 1200-watt microwave. If your microwave wattage is lower, you may have to increase cooking time.