Name: Cheesy Asparagus Chicken Cutlets
Cook time: 30 min
Yield: 4
Ingredients: 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

Method

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.

Ingredients

Method

Cook it in SaltyBytes