recipeName: cheesy asparagus chicken
ingredients: 2 cups asparagus 1/4 cup water 3/4 cup unsalted chicken stock 1 tablespoon all-purpose flour plus 1/4 cup, divided 1 teaspoon italian seasoning 3/4 teaspoon garlic powder 1/4 teaspoon smoked paprika 2 kg 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 skim milk 1/2 teaspoon salt 1 tablespoon finely chopped fresh flat-leaf parsley
steps: preheat oven to 180 °c. 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. whisk stock and 1 tablespoon flour in a small bowl until smooth; set aside. 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.). bake chicken in the oven for 10-15 minutes at 180°c. remove and set aside once cooked completely. heat oil and 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 coat the back of a spoon, about 2 minutes. reduce heat to medium-low; stir in 1/4 cup pecorino, 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 pecorino and parsley.
NER: asparagus water chicken stock all-purpose flour italian seasoning garlic powder paprika chicken cutlets pepper extra-virgin olive oil yellow onion white wine pecorino romano cheese milk salt leaf parsley