Wednesday, February 13, 2008

Chicken & Asparagus in White Wine Sauce

***Here's another great recipe from Cooking Light. Although the chicken isn't baked, it still tastes pretty light....not greasy. I served it with asparagus and garlic mashed potatoes. I usually have bad luck when trying to cook asparagus, but this time it actually came out tasty...yay!***

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

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.

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.

1 comment:

Deborah said...

This looks wonderful. I love Cooking Light and usually have very good results. Yum!