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

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.

Barbara Seelig Brown
Recipe by Cooking Light October 2007

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

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.

    Advertisement
  • 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.
Advertisement
Advertisement