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Chicken and Asparagus in White Wine Sauce
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Ingredients: 4 skinless boneless thinly sliced (1/4 inch thick) chicken breasts | |
3/4 teaspoon | salt |
1/4 teaspoon | freshly ground black pepper |
2 tablespoons | butter |
1/2 cup | all-purpose flour |
1/2 cup | dry white wine |
1/2 cup | chicken broth |
2 | garlic cloves, minced |
1 pound | asparagus spears, trimmed |
2 tablespoons | chopped fresh parsley |
1 tablespoon | fresh lemon juice |
Preparation:
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. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
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