Caputo’s Chicken Scaloppine with Asparagus Cream

1 bunch fresh asparagus, washed and tough ends trimmed
1/2 cup heavy cream
1/2 t salt, plus extra
1/8 t freshly grated nutmeg
4 boneless, skinless chicken breasts, pounded flat
1/4 cup flour
2 T unsalted butter
2 T extra virgin olive oil
1 T fresh Italian parsley, minced

Bring enough water to 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 and place in a food processor with the cream, salt and nutmeg, process until
smooth. Place in small saucepan and bring to a gentle boil. 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, transfer to a
serving platter topped with the asparagus cream and garnished with the asparagus tips
ad parsley.

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