CHICKEN ASPARAGUS PASTA WHITE WINE SAUCE RECI RECIPES

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CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE RECIPE - FOOD.COM



Chicken and Asparagus in White Wine Sauce Recipe - Food.com image

I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
2 minced garlic cloves
1 lb asparagus spear, trimmed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Steps:

  • 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 chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen 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.

Nutrition Facts : Calories 348.4, FatContent 8.3, SaturatedFatContent 4.3, CholesterolContent 113.9, SodiumContent 606.6, CarbohydrateContent 18.4, FiberContent 2.8, SugarContent 1.9, ProteinContent 43.9

SKILLET ROAST CHICKEN WITH ASPARAGUS AND WHITE WINE SAUCE ...



Skillet Roast Chicken with Asparagus and White Wine Sauce ... image

This Skillet Roast Chicken with Asparagus and White Wine Sauce Recipe from Delish.com is easy and comforting.

Provided by Judy Kim

Categories     dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

4 lb. chicken, trimmed and cut into 8 pieces
kosher salt
Freshly ground black pepper
3 tbsp. butter, room temperature, divided
3 cloves garlic, crushed
1 onion, cut into quarters
1/4 c. low-sodium chicken stock
1/4 c. dry white wine
1 lb. asparagus, trimmed and cut in half
Maldon sea salt, for finishing
2 tbsp. Freshly Chopped Parsley

Steps:

  • Preheat oven to 450°. Rinse and dry chicken thoroughly, then generously season with salt and pepper. Massage 2 tablespoons butter over and under the skin. Scatter garlic and onion on bottom of a large cast-iron skillet, then place chicken skin side up on top of vegetables (avoid overlapping chicken) and roast until internal temperature is 165°, 30 minutes. (If you desire crispier skin, finish chicken under broiler.) Transfer chicken to a plate to rest and cover loosely with aluminum foil. Discard garlic and return skillet with onion and pan drippings to the stove. Add stock and wine, season with salt and pepper and bring to a boil. Reduce to a simmer, then add asparagus. Using a wooden spoon, scrape bottom of pan to release brown bits. Reduce temperature and simmer until asparagus is fork tender, 5 minutes, then add remaining tablespoon butter and stir into sauce. Add chicken and juices back to skillet and spoon sauce over chicken. Sprinkle with sea salt and garnish with parsley.

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