Friday, August 24, 2012

Chicken and Asparagus in a White Wine Sauce

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This is a super easy weeknight meal that won't hurt your waistline. It's also made with a little white wine, so it's an excuse to have a glass while you cook. It's actually a perfect excuse to have a glass (or two). Who am I kidding? Might as well not let it go to waste.
Chris loves having extra dipping sauce, so I doubled the amount of sauce when I made this. I don't suggest doing that unless you have a "dipper" in your household or want to serve this over rice. It's really not necessary. But it is necessary that you make this. It's a winner. Enjoy!
Printable Recipe

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. light butter
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup fat-free, less-sodium chicken broth 
  • 3 tsp. garlic, minced
  • 1 lb. asparagus spears, trimmed
  • 2 tbsp. chopped fresh parsley 
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. cornstarch mixed with 1 tbsp. water
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. Stir in cornstarch mixture. 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: Adapted from My Recipes

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