Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons Italian herb seasoning
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1.5 pounds boneless chicken breast
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 0.5 cups shallots
• 1 tablespoon minced garlic
• 1 pound asparagus
• 1 cup heavy cream
• 1 lemon , juiced
• 0.25 cups pecorino Romano cheese
• parsley sprigs for garnish , optional

Instructions

1. 1 In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.
2. 2 Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.
3. 3 Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.
4. 4 Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.
5. 5 To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.
6. 6 Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.
7. 7 Garnish with fresh flat leaf parsley, and serve warm.

Nutrition per serving