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Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
Mix flour, Parmesan cheese, garlic powder and pepper in shallow dish. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet; keep warm.
Mix stock, basil, oregano and reserved flour mixture in medium bowl until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes or until heated through.