Saturday, April 2, 2011

Chicken and Asparagus in White Wine Sauce

    • I came across this recipe in an old issue(from 2007) of Cooking Light! I love to make asparagus and I found some great spears, tops only, really tender and YUMMY! I thought this would be fabulous. MY only complaint is that it did not keep well.  Tony was a little late from the airport and his asparagus wasn't as good as ours was when he ate it.  But the kids and I really enjoyed it!

    • ~Recipe~
    • 4  (6-ounce) skinless, boneless chicken breast halves
    • 3/4  teaspoon  salt
    • 1/4  teaspoon  freshly ground black pepper
    • 2  tablespoons  butter
    • 1/2  cup  all-purpose flour
    • 1/2  cup  dry white wine
    • 1/2  cup  fat-free, less-sodium chicken broth
    • 2  garlic cloves, minced
    • 1  pound  asparagus spears, trimmed
    • 2  tablespoons  chopped fresh parsley
    • 1  tablespoon  fresh lemon juice
    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
    Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken. I served it with broiled garlic bread and it was great! Enjoy~

No comments:

Post a Comment