Creamy Asparagus Sauce with Chicken Schnitzel

Name: Creamy Asparagus Sauce with Chicken Schnitzel
Total time: 50
Yield: 4
Ingredients: 1 (15 ounce) can asparagus spears, drained; 1 ¼ cups light cream; 2 skinless, boneless chicken breasts, halved lengthwise; salt and ground black pepper to taste; 1 cup all-purpose flour; 2 eggs; 1 cup dry bread crumbs; 5 tablespoons vegetable oil

Recipe by julesrollo from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 (15 ounce) can asparagus spears, drained
•

1 ¼ cups light cream
•

2 skinless, boneless chicken breasts, halved lengthwise
•

salt and ground black pepper to taste

•

1 cup all-purpose flour
•

2 eggs
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1 cup dry bread crumbs
•

5 tablespoons vegetable oil

Instructions

Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.