Chicken and Asparagus in White Wine Sauce

Time: 40 minutes
4 (6 oz) skinless, boneless chicken breast halves
3/4 t salt
1/4 t freshly groung black pepper
2 T butter
1/2 c all-purpose flour
1/2 c dry white wine
1/2 c fat-free chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 T chopped fresh parsley
1 T fresh lemon juice

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.

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 wand cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken. Yield 4 servings

Calories 289; Fat 8 g