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Photo:Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients8ouncesasparagus, trimmed and cut into 1-inch pieces1/4cupwater3/4cupunsalted chicken broth1tablespoonall-purpose flourplus1/4cup, divided1teaspoonItalian seasoning3/4teaspoongarlic powder1/4teaspoonsmoked paprika4(4-ounce)chicken cutlets1/2teaspoonground pepper1tablespoonextra-virgin olive oil1 1/2cupsthinly slicedyellow onion1/2cupdrywhite wine1/2cupgratedPecorino Romano cheese, divided1/3cuphalf-and-half1/2teaspoonsalt1tablespoonfinely choppedfresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
8ouncesasparagus, trimmed and cut into 1-inch pieces
1/4cupwater
3/4cupunsalted chicken broth
1tablespoonall-purpose flourplus1/4cup, divided
1teaspoonItalian seasoning
3/4teaspoongarlic powder
1/4teaspoonsmoked paprika
4(4-ounce)chicken cutlets
1/2teaspoonground pepper
1tablespoonextra-virgin olive oil
1 1/2cupsthinly slicedyellow onion
1/2cupdrywhite wine
1/2cupgratedPecorino Romano cheese, divided
1/3cuphalf-and-half
1/2teaspoonsalt
1tablespoonfinely choppedfresh 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.
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.
Nutrition InformationServing Size: 1 cutlet, 1/3 cup asparagus & sauceCalories 277, Fat 9g, Saturated Fat 3g, Cholesterol 82mg, Carbohydrates 12g, Total Sugars 4g, Added Sugars 0g, Protein 32g, Fiber 2g, Sodium 473mg, Potassium 257mg
Nutrition Information
Serving Size: 1 cutlet, 1/3 cup asparagus & sauceCalories 277, Fat 9g, Saturated Fat 3g, Cholesterol 82mg, Carbohydrates 12g, Total Sugars 4g, Added Sugars 0g, Protein 32g, Fiber 2g, Sodium 473mg, Potassium 257mg
Serving Size: 1 cutlet, 1/3 cup asparagus & sauce
Calories 277, Fat 9g, Saturated Fat 3g, Cholesterol 82mg, Carbohydrates 12g, Total Sugars 4g, Added Sugars 0g, Protein 32g, Fiber 2g, Sodium 473mg, Potassium 257mg
Frequently Asked Questions
Despite it making your pee smell,asparagus is loaded with nutrition. It provides fiber, vitamin K, folate, vitamin C, chromium and potassium. 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.
It’s a white wine with very little sugar remaining after the winemaking process. If you need a dry white wine for cooking, we recommend choosing one of the more typical young wines sold at liquor stores and grocery stores and avoiding anything labeled “oaky” on the bottle. And you should always choose a dry white wine that you enjoy drinking, as you won’t use the whole bottle. Some popular white wines for cooking include pinot grigio and sauvignon blanc.
To trim asparagus, line up a batch of freshly washed asparagus on a cutting board and cut across the bottom of the spears, removing the white part of the stalk. For thinner asparagus, you’ll probably be cutting about a quarter-inch off the bottom; if it’s thicker, you might be looking at cutting off an inch and using a vegetable peeler to remove anything that looks tough.
EatingWell.com, March 2024
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