Chicken and Asparagus in White Wine Sauce

By T_sart

Ingredients

• 4 6 oz boneless/skinless chicken breast halves
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp butter
• 1/2 cup all purpose flour
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 garlic cloves, minced
• 1 pound asparagus spears, trimmed
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice

Preparation

Step 1

Place each chicken breast between 2 sheets of heavy duty plastic wrap. lb to 1/4" thickness using a meat mallet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a lg nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add cicken to pan; cook 3 min. 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 min. or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.