Chicken and Asparagus in White Wine Sauce

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  • 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!
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  • ~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~