I found this recipe many years ago in Cooking Light (October 2007 to be exact!). It's easy and can be altered to fit your needs. They call it a skillet supper (just one pan) but I actually prefer to bake my chicken a little longer. Also, they suggest serving with mashed potatoes but Kroger has had a great sale on corn as of late (one of the bf's favorite things).
Chicken and Asparagus in White Wine Sauce
4 skinless, boneless chicken breasts
3/4 tsp salt
1/4 tsp ground pepper
2 tbsp butter
1/2 cup all purpose flour
1/2 cup dry white wine (stock up when Kroger has the mini wine bottles on special)
1/2 cup less sodium chicken broth
2 garlic cloves, minced
1 lb. asparagus, trimmed
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1. Place each chicken breast between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet. Sprinkle chicken breasts evenly with salt and pepper.
2. Melt butter in large nonstick pan over medium high heat. Please flour in shallow dish. Dredge chicken in flour. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan and keep warm (I did 3 minutes on each side and then placed in baking dish and baked at 350 for an additional 10 minutes) Add wine, broth and garlic to pan, scraping pan to loosen browned bits, cook 2 minutes. Add asparagus, cover and cook for 3 minutes or until crisp-tender. Remove from heat. Stir in parsley and juice. Serve asparagus and sauce with chicken.
To cook the corn, remove kernels. Place in sauce pan with some water. Cook for about 5-10 minutes until bright yellow. Drain. Salt and pepper (and maybe butter).
Enjoy!
Mel
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