In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.

Make the Sauce

In the same skillet, add butter and minced garlic, sauté for 1 minute. Pour in white wine and lemon juice, scraping up any browned bits. Add capers and let it simmer for 2 minutes.

Finish the Chicken

Return the chicken to the skillet, spoon sauce over it, and cook for an additional 2 minutes. Sprinkle with parsley before serving.

Prepare the Risotto

In a separate pot, bring chicken broth to a simmer. In another pan, heat olive oil and add Arborio rice, stirring for 1-2 minutes. Gradually add broth, stirring constantly until rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese.

Cook the Asparagus

Blanch asparagus in boiling water for 3-4 minutes until bright green and tender. Drain and set aside.

Serve

Plate the risotto, top with chicken piccata, drizzle with lemon-caper butter sauce, and serve with asparagus on the side.