Chicken and Asparagus in White Wine Sauce

  • rachelracen Posted: 03/04/09
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    Good recipe, I did however use a cheap wine and the asparagus did not cook ideally :(

  • MaraMolly Posted: 02/19/11
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    Easy with excellent taste

  • KBTokyo Posted: 02/08/09
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    Love this receipe. Made it for a group of gals and it was a BIG hit. Easy! The sauce is a bit watery but with mashed potaotes (or in my case mashed pumpkin squash) it soaks it up and adds a little something to the side dish.

  • MarthaMason Posted: 03/04/11
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    Easy, tasty. I would use a little less lemon juice.

  • EPMaxwell Posted: 07/21/09
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    LOVED THIS. I also served with mashed potatoes, and my husband practically licked his plate. We will definitely make again.

  • DianeLM Posted: 04/15/10
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    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!

  • dmloss Posted: 12/19/10
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    I thought this recipe was really good. I followed the recipe exactly, but I added the chicken back into the pan for about 2 minutes after the asparagus was done and then I pored the lemon juice and parsley over the chicken so it would pick up more of the flavor.

  • MattyWalt Posted: 11/29/09
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    I omitted the lemon juice and parsley when I realized that I didn't have them available. The first time I made this I did as directed and found that the sauce ended up too soupy and would have rated the dish 3 stars. I tried it again, but this time after the asparagus was cooked I removed it and returned the chicken to the pan, setting the heat to high so the sauce quickly boiled off and/or was absorbed into the chicken. DELICIOUS.

  • abgiven Posted: 08/13/09
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    The chicken was great and the asparagus came out perfectly but the sauce was...kind of awful. I will experiment with the sauce next time as the chicken came out so juicy and delicious I'm sure we'll have again. Served with garlic chive mashed potatoes.

  • Dougboy Posted: 06/02/10
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    This dish was very tasty, but I ended up with practically no sauce! Next time I think I'll use more wine/broth to get more.

  • lauracurley Posted: 03/03/10
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    Superb. After the asparagus have finished cooking, I always add more butter and two tbls of lemon juice instead of one. Great for company.

  • KRickey09 Posted: 09/23/09
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    I made this recipe last Saturnday and just had the leftovers today--amazing. I used Yellowtail Chardonnay--it is important to use a flavorful wine. I added Herbs de Provence to the flour and did not use the lemon juice. I also added one tablespoon of cold butter to the sauce at the end to finish it and it helped to thicken it. Paired with Parmesan/Herbed Orzo and used haricots verts instead of asparagus. A total keeper.

  • loriegallagher Posted: 10/17/10
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    I love this dish! I have made it several times and my family always enjoys it. I have used green beans when I did not have asparagus and it also works well!

  • traceyMN Posted: 03/20/10
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    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.

  • jamiejlg Posted: 06/09/10
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    This was a hit tonight-followed except I doubled the chicken broth (2 cubes chx boullion + 1 cup water), added an extra clove of garlic and reduced down at the end adding 1 TB +/- leftover flour as a thickener. Finally, I didn't have fresh parsely- so I used lemon thyme out of the garden. I used 5 chicken tenders- pounded for 2 person serving. we gobbled it up!

  • Charmedseed Posted: 09/13/10
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    Delightful! Even with frozen ingredients, this turned out great!

  • tinkervamp Posted: 09/26/10
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    This dish was so good!! My picky hubby gobbled it down. I made it twice in one week at his request. It is definitely going in the rotation. I took the suggestion of another reviewer and added lemon zest to the flour coating.

  • JPandAmy Posted: 11/04/10
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    With all of the chicken recipes available, we would most likely not make again. It wasn't bad, it just wasn't great. We thought bland and we like lots of different spices. Did like the mashed potatoes suggested with the recipe in the Cooking Light magazine.

  • FernandaC Posted: 06/20/11
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    It is easy and delicious!!

  • NRigle13 Posted: 08/10/11
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    This was a quick and simple recipe. The only differences I made were: wheat flour instead of regular and sea salt in stead of regular. It turned out great and was full of flavor!

  • Kelsey521 Posted: 11/02/11
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    This is an excellent recipe and a house favorite.

  • DoreenV1 Posted: 11/10/11
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    Recipe was tasty, but my asparagus was a little bitter cooked in this method. Also I had very little sauce - it cooked down. I think it would be good with broccoli.

  • SonaH76 Posted: 05/08/12
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    It turned out great! I didn't mince the garlic but chopped it. Delicious sauce!

  • JudyV1 Posted: 09/10/12
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    This was really delicious. We added a step, sautéing sliced mushrooms after removing the chicken from the skillet, then adding the other ingredients. Also we thickened the broth with cornstarch, because had added more broth than called for, and were not serving over a starch. Very low-carb, lots of flavor

  • ktleyed Posted: 11/07/12
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    Yummm, I really enjoyed this and it was so easy! Served with haricot verts.

  • Gabrielsegura Posted: 01/19/13
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    My husband and I were not only impressed by the quick prep time, but the flavor was really great for such a simple dish. 5 stars for sure!

  • Lizzo250 Posted: 09/01/12
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    Tried this for dinner tonight. Really easy to make and delicious! Definitely will make this again.

  • sweetpickles57 Posted: 01/24/13
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    My family & I loved this dish. The kids scarfed down the chicken & my husband actually liked the asparagus. Pretty easy, but I felt like the kitchen was completely messy after it was cooked up.

  • koriander Posted: 08/12/12
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    This was very good and easy! I used monteray seasoning in addition to salt and pepper on the chicken, dried parsley instead of fresh, and jarred garlic. The chicken crisped up nicely in the frying pan. I served it with wild rice. The recipe in the cookbook actually suggests a parmesan chive mashed potatoes as a side - I need to try that next time. Also, i might try adding mushrooms to the saute. Cooking Light Annual 2008, PG. 334.

  • daneanp Posted: 09/23/13
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    I added about a teaspoon of herbs d'provence along with the salt and pepper on the chicken before dredging. Everything looked and smelled great until I added the lemon. It made the asparagus turn a strange color and nobody really liked it. I'd probably make this again but skip the lemon (or maybe put a lemon wedge on the plate). I think I'd also prefer the sauce to the side, as it softens the crispy edges of the chicken that are so good. Served with garlic mashed potatoes. Easy for a weeknight meal.

  • jadotkay Posted: 11/18/13
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    I had fejita chicken strips. I followed the recipe otherwise. The recipis simple, and inspiring. A good base recipe to build on. I definitely recommend trying it.

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