Name: Creamy Asparagus Sauce with Chicken Schnitzel
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Asparagus spears, drained - 1 (15 ounce) can; Light cream - 1 ¼ cups; Skinless, boneless chicken breasts, halved lengthwise - 2; Salt and ground black pepper to taste - 2; All-purpose flour - 1 cup; Eggs - 2; Dry bread crumbs - 1 cup; Vegetable oil - 5 tablespoons

Ingredients for - Creamy Asparagus Sauce with Chicken Schnitzel

1. Asparagus spears, drained 1 (15 ounce) can

2. Light cream 1 ¼ cups

3. Skinless, boneless chicken breasts, halved lengthwise 2

4. Salt and ground black pepper to taste 2

5. All-purpose flour 1 cup

6. Eggs 2

7. Dry bread crumbs 1 cup

8. Vegetable oil 5 tablespoons

How to cook deliciously - Creamy Asparagus Sauce with Chicken Schnitzel

1 . Stage

Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.

2 . Stage

Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.

3 . Stage

Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.

4 . Stage

Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.

5 . Stage

Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.