Chicken and Asparagus in White Wine Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make. Ingredients:
4 (6 ounce) boneless skinless chicken breasts |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons butter |
1/2 cup all-purpose flour |
1/2 cup dry white wine |
1/2 cup reduced-sodium fat-free chicken broth |
2 minced garlic cloves |
1 lb asparagus spear, trimmed |
2 tablespoons fresh parsley, chopped |
1 tablespoon fresh lemon juice |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen 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.
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