Chicken And Asparagus In White Wine Sauce

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I got this recipe from my mom who got it from cooking light oct. 2007. very good and pretty easy to make.

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Steps

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.

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Pound to 1 / 4-inch thickness using a meat mallet or small heavy skillet.

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Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

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Melt butter in a large nonstick skillet over medium-high heat.

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Place flour in a shallow dish.

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Dredge chichen in flour.

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Add chicken to pan.

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Cook 3 minutes on each side or until done.

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Remove chichen from pan.

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Keep warm.

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Add wine , broth , and garlic to pan , scraping pan to loosen browned bits.

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Cook 2 minutes.

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Add asparagus.

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Cover and cook 3 minutes or until asparagus is crisp tender.

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Remove from heat.

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Stir in parsley and juice.

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Serve asparagus and sauce with chicken.

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Ingredients

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boneless skinless chicken breasts, salt, fresh ground black pepper, butter, all-purpose flour, dry white wine, reduced-sodium fat-free chicken broth, minced garlic cloves, asparagus spear, fresh parsley, fresh lemon juice