This was an exquisite dinner, worthy of company but quick and easy enough for a week night meal.
Chicken and Asparagus in White Wine Sauce
4 boneless, skinless chicken breasts
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
1/4 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 tbsp chopped fresh parsley
1 tbsp 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; add olive oil. 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.