Chicken and Asparagus

4.67 from 3 votes

Chicken and Asparagus in a white wine sauce is a quick & easy 30 minute meal that looks (& tastes!) fancy.

Prep Time 10

Cook Time 20

Total Time 30

Servings

If your boneless skinless chicken breasts aren't thin sliced, butterfly them so you have 4 thin pieces.
1 lb chicken breasts
Sprinkle each piece with salt & pepper.
1/2 teaspoon salt, 1/2 teaspoon ground black pepper
Add the flour to a shallow dish and coat each piece.
3 Tablespoons flour
Heat a nonstick skillet over medium high heat and coat with olive oil.
2 Tablespoons olive oil
Add chicken to pan and cook each side for approximately 3 minutes or until done. Remove the chicken from the pan and tent it with foil to keep it warm.
To the same skillet, add the wine, chicken stock, and garlic, scrapping the pan to remove any browned bits. Cook for 2 minutes.
1/2 cup white wine, 1/2 cup chicken broth, 1 teaspoon minced garlic
Add the asparagus to the pan and cover. Cook for 3 minutes or until desired tenderness.
1 lb asparagus spears
Remove the pan from the heat and stir in the lemon juice and chopped parsley.
2 Tablespoons parsley, 1 Tablespoon lemon juice
Serve over rice (or quinoa) and drizzle sauce over top.

Lemon and garlic complement asparagus perfectly.
Best Pairings for Chicken Breast: Roasted zucchini or crash hot potatoes make great sides.
Chicken & Asparagus Combo: Serve over rice, quinoa, or cauliflower rice for a low-carb option. The white wine sauce is also delicious over mashed potatoes.