Chicken and Asparagus with White Wine Sauce

This is a nice and fast after work dinner. There is not a lot of preparation with this one, especially if you buy the thin sliced chicken. Another benefit of this recipe, is that it is one dish cooking. I love the meals that are put together in the skillet. Maybe that is part of the reason that my skillet has lost its non-stickness, it gets used all the time.

from Cooking Light, October 2007
4 slices of chicken (if you don't buy thin sliced, pound the chicken to 1/4 inch thickness)
salt
pepper
1/2 cup flour
2 tablespoons butter
1/2 cup white wine (once again, I chose a Chardonnay)
1/2 cup chicken broth
2 minced garlic gloves
1 pound of asparagus, trimmed
1 tablespoon lemon juice
*the original recipe called for 2 tablespoons fresh parsley, I omitted it in my recipe

1. Prepare the chicken by sprinkling salt and pepper on it.
   
2. Melt butter in the skillet over medium high heat.
   
3. Place flour in a shallow bowl and dredge chicken.
4. Add chicken to the skillet, cook 3 minutes on side or until browned.
5. Remove the chicken and keep warm. Add wine, broth, and garlic to the pan; scrape up the browned bits and cook 2 minutes.
   
6. Add asparagus; cover and cook 3 minutes, or until the asparagus is crisp-tender.
   
7. Remove from heat; stir in lemon juice (if you want parsley, now is the time to add it).
   
8. Serve asparagus and sauce with chicken.

I think what makes this dish so good, is that the chicken is sauteed in butter. Yum!