A creamy cheese sauce spiked with tender-crisp asparagus blankets chicken cutlets in this early-spring-inspired weeknight dinner. The asparagus can be swapped with other tender, snappy steamed veggies, like snap peas or green beans. Serve with fingerling or new potatoes for a starchy side to complement the sauce.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Serving Size4
For the chicken Asparagus
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup water
- 3/4 cup unsalted chicken broth
- 1 tablespoon all-purpose flour plus 1/4 cup, divided
- 1 teaspoon Italian seasoning
- 3/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 4 (4-ounce) chicken cutlets
- 1/2 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups thinly sliced yellow onion
- 1/2 cup dry white wine
- 1/2 cup grated Pecorino Romano cheese, divided
- 1/3 cup half-and-half
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Place asparagus and water in a microwave-safe dish; cover with plastic wrap or a microwave-safe lid. Microwave on High until tender, about 2 minutes. Carefully drain; set aside. 
Whisk broth and 1 tablespoon flour in a small bowl until smooth; set aside.
Combine the remaining 1/4 cup flour, Italian seasoning, garlic powder and paprika in a shallow dish. Sprinkle chicken with pepper; dredge both sides in the flour mixture, shaking off excess. (Discard the remaining flour.)
Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden brown and a thermometer inserted into the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a plate; cover and keep warm. Do not wipe the pan clean.
Add onion to the pan; cook over medium heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add wine; cook stirring constantly to scrape up any browned bits from the bottom of the pan, until reduced by half, about 2 minutes. Stir in the reserved broth mixture; cook until the sauce is thickened and coats the back of a spoon, about 2 minutes.
Reduce heat to medium-low; stir in 1/4 cup pecorino, half-and-half and salt. Add the asparagus and chicken; cook, turning the chicken to coat, until the cheese is melted and the chicken is warmed through, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup pecorino and parsley.
- 1 servings per container
- Serving Size4
- Amount per serving
- Calories0
- % Daily Value*Standard DV
- Saturated Fat3 g20 g15%
- Cholesterol82 mg300 mg27.33%
- Sodium473 mg2300 mg20.57%
- Total Carbohydrate12 g275 g4.36%
- Dietary Fiber2 g28 g7.14%
- Total Sugars4 g
- Protein32 g50 g64%
- Potassium257 mg4700 mg5.47%
