Cassie’s Ruminations

Chicken and Asparagus in White Wine Sauce

This recipe comes from Cooking Light. We thought this was only okay. The sauce was tasty, but too thin to stick to the chicken, even though I made a bit of a roux before adding the garlic and liquid to the pan to help with that. The chicken was kinda boring without sauce sticking to it, and the parsley did not go well at all with the asparagus either. We might use this as a launching point for something else, but we won’t be trying this as is again.