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Chicken in White Wine Garlic Sauce
with Asparagus
This flash in the pan is
as delicious as it is quick and nutritious.
Serves 4
1/2 cup Wondra flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground
pepper
4 pieces boneless, skinless chicken breast
(approximately 1 pound)
1 teaspoon extra virgin olive oil
1/2 cup white wine
1/2 cup chicken stock
2 cloves garlic, minced
2 pounds fresh asparagus, thin spears if available,
ends broken off and rinsed
1/2 cup flat Italian parsley, roughly chopped,
divided 1/4 cup
and 1/4 cup
1/4 cup chopped fresh basil
Equipment:
Large non-stick skillet with lid
Meat pounder
Shallow bowl or pie plate
Mix flour, salt and pepper in shallow bowl.
Pound chicken breast to even thickness. Dredge in
flour.
Place olive oil in skillet and heat to medium. Add
chicken. Brown chicken 3-5 minutes on each side
until golden.
Add the wine and chicken stock to deglaze pan. Add
garlic and cook 2 minutes to soften. Add asparagus,
basil and 1/4 cup parsley. Cover and simmer 5
minutes, or until asparagus is done to your liking.
Garnish with remaining 1/4 cup parsley.
Cook’s tip: Wondra, commonly known as instant
flour, is very fine granular flour that is also used
to make smooth sauces. All-purpose flour can be
substituted.
Barbara Seelig Brown is a food columnist for the New
Jersey Herald. She welcomes questions and input
from readers and can be reached at
barbara@stressfreecooking.com or at
www.stressfreecooking.com.
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