Chicken and Asparagus in White Wine Sauce

Haven't actually made this one yet, but I plan to. It's from Cooking Light.

• 4x 6oz boneless skinless chicken breasts
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 TB butter
• 1/2c 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 TB fresh parsley, chopped
• 1 TB lemon juice

Place each chicken breast between two sheets of plastic wrap. Pound with a tenderizer, meat mallet, small heavy skillet, or alumnium can down to 1/4 in thick. Sprinkle chicken breasts evenly with salt and pepper.

Melt butter in a large, nonstick skillet, over medium high heat. Place flour in a shallow dish. Dredge chicken in flour, add to pan. Cook 3 min on each side or until done. Remove from pan, keep warm.

Add wine broth and garlic to pan, scraping pan to loosen browned bits. Cook 2 min. Add asparagus. Cover and cook 3-5 min, or until asparagus is crisp-tender. Remove from heat. Stir in parsley and lemon juice. Serve asparagus and sauce with chicken.

Yield, 4 servings, 1 chicken breast, asparagus and 2 TB sauce

6 points each (289 calories, 2.8g fiber, 8g fat)