If you’re a regular or even occasional reader of recipes posted on The Frog & PenguINN blog, you may have notices that we cook a lot of main dishes using either chicken or fish. While Grenville and I DO enjoy a grilled steak and barbecued ribs, not to mention a good burger, chicken and fish are more often than not on our dinner menu. Our favorites are easy-to-prepare main dishes accompanied by fresh veggies we have grown or bought fresh.
This a simple (and delicious) meal using chicken breasts and one of our favorite veggies – asparagus. And, aide from the pot used to cook the rice, it’s cooked in one pan – another of our favorite types of meals cause there’s less after-dinner cleanup.
Chicken and Asparagus
- 2 chicken breasts
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 TBSP butter
- 1/2 C all-purpose flour
- 1/2 C dry white wine (or use cooking wine)
- 1/2 C low-sodium chicken broth
- 1 garlic cloves, minced (or garlic powder)
- 1 lb. asparagus spears, trimmed and cut up
- 1 TBSP chopped fresh parsley or use 1/2 tsp dried
- 1 TBSP lemon juice
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-in. thickness. Sprinkle chicken breasts with salt and ground black pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish and 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, until asparagus is crisp-tender. Add chicken over asparagus and cook for a few more minutes.Remove from heat; sprinkle with parsley. Serve chicken and asparagus over rice with sauce.