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Ingredients

• 1/2 pound asparagus, trimmed and cut into 2 1/2-inch pieces
• 1/4 pound thin green beans, cut in half on an angle
• Salt and pepper
• 1 1/2 pounds chicken breast cutlets (halve chicken breasts horizontally and pound out to 1/8-inch thickness) or 4 pieces firm, thin, white-fleshed sustainable fish, such as tilapia filets
• Flour, for dredging
• A sprinkle of poultry seasoning or ground thyme (for chicken) or Old Bay Seasoning (for fish)
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter, divided
• 1/2 pound thin spaghetti or angel hair pasta
• 4 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 4 Meyer lemons or 3 small organic lemons, divided
• 3 tablespoons capers
• 1 cup dry, crisp white wine, such as Sauvignon Blanc
• 1 cup chicken stock
• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup green peas
• Torn basil or tarragon, for garnish

Description

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Rachael Ray