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.
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
How to Make It
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.
I used 1T butter and 1T olive oil to brown the chicken. I removed the asparagus and further reduced the sauce. I added 1T butter with the lemon juice and parsley to finish the sauce then returned everything to the pan for a couple of minutes to make sure it was all warm. Very tasty and I will make this recipe regularly. Perfect for company, would be easy to increase nunber of chicken breasts and amount of asparagus for a larger group. Would have been great with the mashed pota`toes suggested or a crusty bread.
I liked that the ingredients called for in this recipe are basic, have on hand ingredients, it was quick and easy to prepare, and tasty as well - I used a Riesling, as that was what I was drinking, and added thick sliced zucchini with the asparagus, which I cut the stalks into thirds. Served with roasted potatoes and the rest of the wine, it was excellent!