This meal was so easy to put together. It was ready in under 30 and will definitely be added to our rotation. Alanna was right with the flavor. I too thought it might be lacking in that department but it was great! And I used real butter. I didn't think that a recipe this simple needed less of anything. And it included wine! What's a better excuse to finish up the bottle you have in the fridge? I used a bottle I purchased for... brace yourselves... $2!! Yep. That's right. It was on sale for $5 and then I had a coupon for $3 off. YAY for saving money!
Chicken and Asparagus in White Wine Sauce
2(6-ounce) skinless, boneless chicken breast halves
- salt & freshly ground black pepper to taste
1tablespoon butter 1/4cup all-purpose flour 1/4cup dry white wine 1/4cup fat-free, less-sodium chicken broth 1garlic cloves, minced 1/2pound asparagus spears, trimmed 1tablespoon chopped fresh parsley 1/2tablespoon fresh lemon juice
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.
2 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)