Chicken and Asparagus in White Wine Sauce

Chicken and Asparagus in White Wine Sauce
Chicken and Asparagus in White Wine Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    6 ounce skinless, boneless chicken breast halves

  • 3.4

    teaspoon salt

  • 1/4

    teaspoon freshly round black pepper

  • 2

    tablespoons butter

  • 1/2

    cup all urpose flour

  • 1/2

    cup dry white wine

  • 1/2

    cup fat free, less sodium chicken broth

  • 2

    garlic cloves

  • 1

    pound asparagus spears, trimmed

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon fresh lemon juice

Directions

Place each chicken breast half between 2 sheets of heavy 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 buter 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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