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.

Ingredient

• 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

Direction

1. 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.

2. Whisk broth and 1 tablespoon flour in a small bowl until smooth; set aside.

3. 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.)

4. 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.

5. 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.

6. Reduce heat to medium-low; stir in 1/4 cup Parmesan, 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 Parmesan and parsley.