Chicken and Asparagus in White Wine Sauce

  By melanieamorim  

June 26, 2016


4 (6-ounce) skinless, boneless chicken breast halves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons 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 pound asparagus spears, trimmed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice


1Place 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.

2Melt 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.


0 Reviews

All fields and a star-rating are required to submit a review.