Ingredients Meat & Poultry Chicken Healthy Chicken Breast Recipes Cheesy Asparagus Chicken Cutlets 5.0 (6) 5 Reviews 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. By Catherine Jessee Catherine Jessee Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living. EatingWell's Editorial Guidelines Published on March 29, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free High-Protein Egg-Free Nutrition Notes Is Asparagus Good for You? 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. Are Chicken Cutlets Healthy? Made by slicing chicken breasts in half lengthwise, chicken cutlets are an excellent source of lean protein. Besides protein, they also provide B vitamins and choline, a nutrient that many of us are not getting enough of. Chicken cutlets fit into healthy eating patterns, including those for heart disease and diabetes. Tips from the Test Kitchen What Is Dry White Wine? 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. Frequently Asked Questions How Do You Trim Asparagus? 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. Additional reporting by Carrie Myers, M.S. and Linda Frahm Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall Ingredients 8 ounces asparagus, trimmed and cut into 1-inch pieces 1/4 cup water 3/4 cup unsalted chicken broth 1 tablespoon all-purpose flour plus 1/4 cup, divided 1 teaspoon Italian seasoning 3/4 teaspoon garlic powder 1/4 teaspoon smoked paprika 4 (4-ounce) chicken cutlets 1/2 teaspoon ground pepper 1 tablespoon extra-virgin olive oil 1 1/2 cups thinly sliced yellow onion 1/2 cup dry white wine 1/2 cup grated Pecorino Romano cheese, divided 1/3 cup half-and-half 1/2 teaspoon salt 1 tablespoon finely chopped fresh 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. Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall 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. Add onion to the pan; cook over medium heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add wine; cook stirring constantly to scrape up any browned bits from the bottom of the pan, until reduced by half, about 2 minutes. Stir in the reserved broth mixture; cook until the sauce is thickened and coats the back of a spoon, about 2 minutes. 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. 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. Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall 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 EatingWell.com, March 2024 Rate It Print