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.
Photo:Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
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.
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
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.)
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Heat oil in a large skillet over medium-high heat.
Transfer to a plate; cover and keep warm.
Do not wipe the pan clean.
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Reduce heat to medium-low; stir in 1/4 cup pecorino, half-and-half and salt.
Sprinkle with the remaining 1/4 cup pecorino and parsley.
It provides fiber, vitamin K, folate, vitamin C, chromium and potassium.
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
It even provides some plant-based protein and is loaded with antioxidants.
Eating asparagus has been shown to support healthy blood pressure and brain health.
Compounds in these green spears may help protect against and fight certain types of cancer.
Made by slicingchicken breastsin half lengthwise, chicken cutlets are an excellent source of lean protein.
Chicken cutlets fit into healthy eating patterns, including those for heart disease and diabetes.
Its a white wine with very little sugar remaining after the winemaking process.
Some popular white wines for cooking include pinot grigio and sauvignon blanc.
Recipe developed by Catherine Jessee
EatingWell.com, March 2024
