Chicken Scaloppine With Spinach and Linguine

Ingredients

• 1 pound asparagus fresh
• 2 tablespoons butter 
• 0.3 cup capers rinsed drained
• 2.5 cups chicken broth 
• 1.5 lb chicken cutlets 
• 0.8 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest 
• 16 oz pasta 
• 2 tablespoons olive oil 
• 6 servings parmesan cheese grated
• 1.5 teaspoons pepper divided
• 2  plum tomatoes seeded chopped
• 2 teaspoons salt divided
• 9 oz pkt spinach fresh washed

Equipment

• frying pan
• oven
• whisk
• wire rack
• ziploc bags

Directions

1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking.
3. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
4. Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag.
5. Add chicken cutlets; seal bag, and shake to lightly coat.
6. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done.
7. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250 oven on a wire rack.)
8. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds.
9. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet.
10. Pour over warm pasta mixture; toss to combine.
11. Transfer to a serving dish, and sprinkle with tomatoes.
12. Serve immediately with chicken and Parmesan cheese.
13. Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.