Chicken and Asparagus in White Wine Sauce

Chicken and Asparagus in White Wine Sauce Recipe
Becky Luigart-Stayner; Melanie J. Clarke
This tasty chicken and asparagus with white wine sauce is easy enough for a weeknight dinner but impressive enough for company.

This recipe works equally well with green beans or haricots verts in place of asparagus.

Yield:

4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 289
Caloriesfromfat 25 %
Fat 8 g
Satfat 4.2 g
Monofat 2 g
Polyfat 0.8 g
Protein 43 g
Carbohydrate 10.5 g
Fiber 2.8 g
Cholesterol 114 mg
Iron 4.3 mg
Sodium 648 mg
Calcium 59 mg

Ingredients

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

Preparation

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.

Note:

Barbara Seelig-Brown,

Stress Free Cooking

October 2007
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