Recipe by BlueSapphire
I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.
Top Review by labelhog
I really enjoyed this meal. I prepared it with ingredients as listed- I used two chicken breasts and included a side of small roasted potatoes and a simple salad with parmesan cheese, avocado and balsamic oil. It was really good - and comforting - good for cold weather.
I was especially happy since Im not a good pan sauce maker - yet this came out zesty and had a nice taste. I used a white wine from Fairways supermarket (a $6.99 pinot grigio).
Will definitely prepare again.
- 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 See How It's Made
- 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.
- 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.