Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
prep time
cook time
Calories
Ingredients
Servings
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.
