Chicken and Asparagus in White Wine Sauce

Chicken and Asparagus in White Wine Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup fat-free, less-sodium chicken broth
  • ½ cup all-purpose flour (about 2 1/4 ounces)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 pound asparagus spears, trimmed
  • + 15 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • ½ cup dry white wine
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 2 tablespoons chopped fresh parsley
    • ½ cup dry white wine
    • 1 tablespoon fresh lemon juice
    • ¾ teaspoon salt
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons butter
    • 2 tablespoons butter
    • 2 garlic cloves, minced
    • 1 pound asparagus spears, trimmed
    • ½ cup all-purpose flour (about 2 1/4 ounces)

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...

View full recipe at My Recipes

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