- 1 (15 ounce) can asparagus spears, drained
- 1 1/4 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
- 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.