Lemon Butter Chicken Piccata with Pesto Polenta

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto. 5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.