Cheesy Asparagus Chicken

Ingredients

• 2 cups asparagus
• 1/4 cup water
• 3/4 cup unsalted chicken stock
• 1 tablespoon all-purpose flour plus 1/4 cup, divided
• 1 teaspoon italian seasoning
• 3/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 kg 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 skim milk
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

1. preheat oven to 180 °c.
2. 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.
3. whisk stock and 1 tablespoon flour in a small bowl until smooth; set aside.
4. 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.).
5. bake chicken in the oven for 10-15 minutes at 180°c. remove and set aside once cooked completely.
6. heat oil and 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 coat the back of a spoon, about 2 minutes.
7. 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.