Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.
Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.
Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.
Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.
To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.
Garnish with fresh flat leaf parsley, and serve warm.
Cook’s Note
Pecorino Romano is salty, and the pan drippings in this recipe are also seasoned. Taste before adding additional salt and pepper.
Nutrition Facts (per serving)
| 419 | Calories |
| 34g | Fat |
| 17g | Carbs |
| 17g | Protein |
