Lemon Butter Chicken Piccata with Pesto Polenta | Dinner (mains) | Umami

Ingredients

• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• kosher salt and black pepper
• 1/3 cup all-purpose flour (can use GF flour too)
• 1/4 cup grated parmesan
• 3 tablespoons extra virgin olive oil
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1/3 cup fresh lemon juice
• 4 tablespoons salted butter
• 1 bunch asparagus, ends trimmed
• 2 cloves garlic, chopped
• 1 tablespoon fresh thyme
• 3 tablespoons capers
• 1 cup dry instant polenta
• 3 tablespoons salted butter
• 1/4 cup basil pesto