Chicken and Asparagus in White Wine Sauce

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 43g
  • Carbohydrate: 10.5g
  • Fiber: 2.8g
  • Cholesterol: 114mg
  • Iron: 4.3mg
  • Sodium: 648mg
  • Calcium: 59mg

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

  1. 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.
  2. 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.
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