Chicken and Asparagus in White Wine Sauce

By BurnisonFam

Ingredients

• 4 (6 oz) skinless, boneless chicken breast halves
• 3/4 t salt
• 1/4 t black pepper
• 2 T butter
• 1/2 c flour
• 1/2 c dry white wine
• 1/2 c chicken broth
• 2 garlic cloves, minced
• 1 lb asparagus spears, trimmed
• 2 T parsley
• 1 T lemon juice

Details

Servings 4

Preparation

Step 1

Place each chicken breast half between 2 sheets plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and pepper.

Melt butter in a large nonsick skillet over medium high heat. place flour in a shallow dish. Dedge chicken in flour. Add chicken to pan; cook 3 mins 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 mins. Add asparagus; cover and cook 3 mins or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.