Chicken & Asparagus in a White Wine Sauce

I just love asparagus.  And tis the season as they say.  I’ve a few recipes that I want to try, but this one  is a constant reminder of the good things in life.  And, to be honest, it’s sometimes nice, as the saying goes to pour one glass for the recipe, and one glass for yourself!



Chicken & Asparagus in a White Wine Sauce


4 chicken breasts

25g Butter

25g flour

1 glass of nice white wine

125ml of chicken stock, or water if you don’t have it

2 cloves of garlic, peeled and mashed

Large handful of fresh asparagus spears

1 tablespoon lemon juice

Fresh herbs, chopped.



Place each chicken breast half between double sheets of clingfilm; flatten the breasts by approximately half.  Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt the butter in a large nonstick pan over medium-high heat.  Place flour in a shallow dish.  Cover the chicken in flour.  Add chicken to pan, cook for about 5 minutes on each side or until done.  Remove the chicken from the pan and keep warm.  Add wine, stock, and garlic to the pan, scraping pan to loosen browned bits; cook this for about 5 minutes.


Break the asparagus stems where they naturally break, add the spear heads; cover and cook for 5 minutes or until the spears is still crisp but tender.

Remove this from the heat; stir in the fresh herbs and lemon juice. Serve the asparagus and sauce with chicken.  And of course a little extra glass of wine…

Chicken and Asparagus
Chicken and Asparagus, in a white wine sauce
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