Chicken and Asparagus in White Wine Sauce: I have substituted salmon in this dish on occasion but just omitted pounding and dredging it in flour.
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. 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 or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
Cookinglight October 2007
Garlic Mashed Potatoes: Simple, garlicky potatoes. If you prefer not to have the potato skins, peel before boiling.
2 large baking potatoes, quartered
3 tbsp butter
1/4 cup skim milk
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Fill a small pot with cold water , add the potatoes and bring it up to a boil. Reduce to a low boil and allow to cook for about 20 minutes or until tender when pierced with a fork. When cooked, pour off water. In the same pot, mash potatoes with a potato masher (you can use a hand mixer if you prefer a smoother consistency). Add in butter, milk, garlic, salt and pepper. Continue to mash in seasonings. Add in additional salt and pepper to taste, if desired.
Chestnut, too many garnishes to list
4 years ago