Chicken And Asparagus In White Wine Sauce - cooking recipe

Ingredients

4 (6 ounce) boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
2 minced garlic cloves
1 lb asparagus spear, trimmed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Preparation

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 chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen 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.