Chicken and Asparagus with White Wine Sauce

From Cooking Light, October 2007

This dish is easy enough for a weeknight dinner but impressive enough for company.  I only used 3 pieces of chicken, since I was only cooking for two people, and I am not a fan of leftover chicken.  My husband and I devoured this.  Only a few asparagus spears were leftover.

If you don’t like asparagus, this recipe would work well with green beans or haricots verts in its place.  And, the "sauce" is more like a broth, just so you know.

Ingredients

4  (6-ounce) skinless, boneless chicken breast halves

¾ t  salt

¼ t  freshly ground black pepper

2 T  butter (I used Smart Balance 50/50)

½ cup  all-purpose flour

½ cup  dry white wine

½ cup  fat-free, reduced-sodium chicken broth

2 garlic cloves, minced

1 pound asparagus spears, trimmed

2 T chopped fresh parsley (I used 2 t dried)

1 T fresh lemon juice (I used ½ T.)

Directions:

Place each chicken breast between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet. Season chicken with salt and black pepper.

Melt the butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Place chicken in pan; cook 3 minutes on each side or until cooked through.

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 approximately 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.

Yields: 4 servings

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