My husband loves chicken. He could eat it every night. I’m not as big of a fan so I need to mix it up pretty frequently or I get bored stiff with dinner.
The original recipe came from an issue of Cooking Light magazine a number of years ago and has been tweaked to suit our tastes. I didn’t make many changes though, I added some olive oil when browning the chicken, decreased the salt and increased the garlic.
Chicken & Asparagus in Wine Sauce
4 boneless, skinless chicken breasts, pounded thin 1/4″ or so
1/4 t salt
1/4 t pepper
2 T butter
1T olive oil
1/3 c flour
1/2 c white wine
1/2 c chicken stock
3 cloves garlic, minced
1 pound asparagus
2 T parsley, minced
juice of 1 lemon
- In a skillet (I use nonstick) heat butter and olive oil.
- Sprinkle salt and pepper on both sides of chicken breasts.
- Dredge chicken in the flour and shake off excess.
- Place chicken in pan and cook on each side about 4 minutes, or until golden brown.
- Remove chicken from pan and place on a plate.
- Pour stock, wine and garlic into pan and scrape up any browned bits.
- Add asparagus, cover and cook until al dente, about 7-10 minutes.
- Add lemon juice and parsley. Stir well.
- Place chicken on dinner plates and spoon sauce over, if desired. I served this with smashed red potatoes but it would be super good with rice.
The leftovers heated up super well. I reheated my portion in the oven and my husband heated his up at work in a microwave. He said it even better today. Score!