Chicken and Asparagus in White Wine Sauce
- 4 skinless ((6-ounce) boneless chicken breast halves)
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs 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 lb asparagus spears (trimmed)
- 2 Tbs chopped fresh parsley
- 1 Tbs 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 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.
