Chicken And Asparagus In White Wine Sauce

• 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

1. 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.
2. 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.

chicken breasts, salt, fresh ground black pepper, butter, allpurpose, white wine, chicken broth, garlic, spear, fresh parsley, lemon juice

Taken from www.food.com/recipe/chicken-and-asparagus-in-white-wine-sauce-286115 (may not work)