Tuesday, February 23, 2010

Chicken and Asparagus in White Wine Sauce

Last Tuesday Matt and I had our good friend, Ian, over for dinner. We hadn't seen him in almost a year! While the snow fell we caught up over good food, wine, and cookies that Ian had baked.

For our special dinner guest I decided to make Chicken and Asparagus in White Wine Sauce courtesy of Cooking Light, October 2007. I think our reviews say it all!

Lauren's Review: This was a perfectly balanced dish. The flavors worked so well together! I was proud to serve it to company!
Matt's review: YUM!
Ian's review: This is delicious!
Final decision: Keeper!

Chicken and Asparagus in White Wine Sauce

4 (6-oz) skinless, boneless chicken breast halves
3/4 t salt
1/4 t freshly ground pepper
2 T butter
1/2 c all-purpose flour
1/2 c dry white wine
1/2 c fat-free, less sodium chicken stock
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 T chopped fresh parsley
1 T 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. * I put the chicken back in the pan and flipped it in the sauce to soak up a little more sauce* Serve asparagus and sauce with chicken.

4 servings


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