Chicken and Asparagus in White Wine Sauce

33 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Melanie J. Clarke
Prep Time
40 Mins
Yield
4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)
By Barbara Seelig-Brown
October 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 289
  • Caloriesfromfat 25%
  • Fat 8g
  • Satfat 4.2g
  • Monofat 2g
  • Polyfat 0.8g
  • Protein 43g
  • Carbohydrate 10.5g
  • Fiber 2.8g
  • Cholesterol 114mg
  • Iron 4.3mg
  • Sodium 648mg
  • Calcium 59mg

How to Make It

Step 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.

Step 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.

Stress Free Cooking

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Ratings & Reviews

traceyMN's Review

jadotkay
March 20, 2010
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.

Charmedseed's Review

dmloss
September 13, 2010
Delightful! Even with frozen ingredients, this turned out great!

NRigle13's Review

DianeLM
August 10, 2011
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!

FernandaC's Review

MaraMolly
June 20, 2011
It is easy and delicious!!

ktleyed's Review

FernandaC
November 07, 2012
Yummm, I really enjoyed this and it was so easy! Served with haricot verts.

SonaH76's Review

Lizzo250
May 08, 2012
It turned out great! I didn't mince the garlic but chopped it. Delicious sauce!

Dougboy's Review

jamiejlg
June 02, 2010
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.

DianeLM's Review

bonniesienko3
April 15, 2010
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!

loriegallagher's Review

Gabrielsegura
October 17, 2010
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!

DoreenV1's Review

abgiven
November 10, 2011
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.
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