Rating: 4 stars
34 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light October 2007

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Stress Free Cooking

Nutrition Facts

289 calories; calories from fat 25%; fat 8g; saturated fat 4.2g; mono fat 2g; poly fat 0.8g; protein 43g; carbohydrates 10.5g; fiber 2.8g; cholesterol 114mg; iron 4.3mg; sodium 648mg; calcium 59mg.
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