Cheesy Asparagus Chicken Cutlets Deliver 32 Grams of Protein

vocal.media

Bill Casey

8 ounces asparagus, trimmed and cut into 1-inch pieces

¼ cup water

¾ cup unsalted chicken broth

1 tablespoon all-purpose flour plus ¼ cup, divided

1 teaspoon Italian seasoning

¾ teaspoon garlic powder

¼ teaspoon smoked paprika

4 (4-ounce) chicken cutlets

½ teaspoon ground pepper

1 tablespoon extra-virgin olive oil

1 ½ cups thinly sliced yellow onion

½ cup dry white wine

½ cup grated Pecorino Romano cheese, divided

⅓ cup half-and-half

½ teaspoon salt

1 tablespoon finely chopped fresh flat-leaf parsley

Directions at vocal.media

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