Made By Melissa

This recipe is a variation off of Cooking Light’s chicken and asparagus in white wine sauce. That recipe was very similar to the chicken francaise recipe in my blog, so I made a few changes. The end result was a very good chicken dish that I will certainly be making again.

Chicken and Asparagus in Creamy White Wine Sauce

• 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 (I increased to 1 cup)
• 2 garlic cloves, minced (I increased to 4 cloves)
• 1 pound asparagus spears, trimmed (or green beans/hericots verts)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice (Omitted)
• 2 tablespoons low free 1/2 and 1/2

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 (this took more like 6 minutes for me). Remove asparagus, keep warm. Increase heat to high and simmer liquid until slightly thickened, add 1/2 and 1/2 and simmer for 2 more minutes. Return chicken to pan, stir in parsley. Serve with asparagus.