Chicken and Asparagus in White Wine Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This tasty chicken and asparagus with white wine sauce is easy enough for a weeknight dinner but impressive enough for company.This recipe works equally well with green beans or haricots verts in place of asparagus. Ingredients:
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 (about 2 1/4 ounces) |
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 |
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 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.
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