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INSTRUCTIONS
  • 4 (6-ounce) skinless, boneless chicken breast halves 
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • ½ cup all-purpose flour (about 2 1/4 ounces) 
  • ½ cup dry white wine
  • ½ cup fat-free, less-sodium chicken broth 
  • 2 garlic cloves, minced
  • 1 pound asparagus spears, trimmed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice 
INGREDIENTS 
  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 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 for 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.
By Barbara Seelig Brown - myrecipes.com. Recipe by Cooking Light