Chicken and asparagus in white wine sauce

Simple dinner that could be served with whole grain pasta or mashed potatoes. I love cooking with white wine however, Seth isn't to fond of it so in this recipe i just use a little less than it calls for to make him happy :) The sauce is a light sauce and is NOT thick at all. 

 

Serves 2

2               boneless skinless chicken breasts cut in half (longways - to make them thinner)

2 tbsp       butter (i use country crock light)

salt & pepper

1/2 cup    whole wheat flour

1/2 cup    dry white wine

1/2 cup    fat free/less sodium chicken broth

2 tbsp      minced garlic

1 pound    asparagus spears (trimmed)

2 tbsp       parsley

1 tbsp      lemon juice

1/2 cup    water

1/4 cup   corn startch 

               whole wheat pasta or mashed potatoes

Preheat oven to 400. Boil water for pasta. Place the halved chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/4 in thick). Sprinkle with salt & pepper. Melt butter in a skillet over med-hi heat. Dredge chicken in flour and place in the pan. Cook for about 4 minutes on each side or until done. While the chicken is cooking place the asparagus on a baking sheet with olive oil and salt & pepper place in oven for about 10 minutes. Remove chicken from pan and add wine, chicken broth and garlic and bring to a light boil. Combine water and corn starch in a cup and mix until dissolved and add to pan. Mix for about 3 minutes until sauce slightly thickens then turn the heat down to a simmer and let it sit for about 3-5min.