Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
Amount Per Serving
2Tablespoonsgrated Parmesan cheese
1/4teaspoonground black pepper
1poundboneless skinless chicken breast
1 1/2cupsreduced-sodium chicken broth or stock
1poundasparagus, trimmed and cut into 1-inch pieces
Mix the flour, Parmesan cheese, garlic powder and pepper in a shallow dish. Reserve 2 tablespoons.
Moisten the chicken lightly with water. Coat evenly with remaining flour mixture.
Heat the oil in a large nonstick skillet on medium heat. Add half of the chicken pieces, then cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary.
Remove chicken from the skillet, and keep warm.
Mix the stock, basil, oregano and reserved flour mixture in a medium bowl until well blended.
Add the stock mixture to the skillet along with the asparagus. Bring to a boil.
Reduce heat to low, then simmer 3 to 5 minutes or until the sauce is slightly thickened, stirring frequently.
Stir in the lemon juice.
Return the chicken to the skillet, then cook 2 minutes or until heated through.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing