Chicken and Asparagus in White Wine Sauce

Yield: 4 servings * Overall Price: ~$14 * Calories: 289

Ingredients:

4 skinless, boneless chicken breasts
2/3 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1/2 cup dry white wine
1/2 cup fate-free, less sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Directions:
1. Cut each chicken breast in half, then place each half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken breasts evenly with salt and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. 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 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.

Thoughts:
This was really easy to make. All of it was very yummy! I should have cooked the asparagus longer... or maybe I just don't like asparagus "crisp-tender". Overall good though!