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Chicken Scaloppine with Asparagus Cream

Source of Recipe


From KSL TV web site, Salt Lake City, UT. Recipe by Tony Caputo






List of Ingredients



• 1 bunch fresh asparagus, washed and trimmed
  
• 1/2 c. heavy cream
  
• 1/2 tsp. salt, plus extra
  
• 1/8 tsp. freshly grated nutmeg
  
• 4 boneless, skinless chicken breasts, pounded flat
  
• 1/4 c. flour
  
• 2 Tbsp. unsalted butter
  
• 2 Tbsp. extra virgin olive oil
  
• 1 Tbsp. fresh Italian parsley, minced
  






Instructions



1. Bring enough water to a boil to cover asparagus. Put asparagus in boiling water and cook for approximately 5 to 10 minutes. Drain, cut into 1-inch pieces, saving the tips for garnish. Place pieces in food processor with cream, salt and nutmeg; process until smooth. Place in small saucepan and bring to a gentle boil.
   
   
2. While sauce heats, dredge chicken in flour, shaking off excess. Heat the butter and olive oil in a skillet, cook the chicken until done, turning as necessary. Season with salt and pepper and transfer to a serving platter; top with the asparagus cream and garnish with the asparagus tips. Sprinkle with parsley.
   
   






Final Comments


Veal or Port Medallions may be substituted for the chicken.