Prep 20 mins
Cook 15 mins
I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.
- 4 (680.38 g) boneless skinless chicken breasts
- 3.69 ml salt
- 1.23 ml fresh ground black pepper
- 29.58 ml butter
- 118.29 ml all-purpose flour
- 118.29 ml dry white wine
- 118.29 ml reduced-sodium fat-free chicken broth
- 2 minced garlic cloves
- 453.59 g asparagus spear, trimmed
- 29.58 ml fresh parsley, chopped
- 14.79 ml fresh lemon juice
- 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.
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.
This was great! I had to substitute a lot of dried seasoning for the fresh (i.e. garlic powder, dried parsley, etc.) but it still turned out good. I'm sure it would be even better if I had used the real ingredients (which I intend to try)! I just moved back in with my parents and I cook for them a lot and my dad said he would start giving me an allowance if I cooked like this all the time! haha
I totally agree with Pixie - quick, easy and delish!!!! I also skipped the butter and flour and used cooking spray