Chicken and Asparagus in White Wine Sauce

4 skinless, boneless chicken breast halves
3/4 tsp. salt
2 tbsp. margarine
1/2 cup flour
1/2 cup dry white wine
1/2 cup chicken broth
2 garlic cloves, minced
1lb. asparagus spears, trimmed
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle
chicken breasts evenly with salt.

Melt margarine 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.

PARMESAN-CHIVE MASHED POTATOES:
Heat a 20oz. pkg. refrigerated mashed potatoes, according to package’s directions.
Stir in ¼ cup grated Parmesan cheese and 2 tbsp. chopped fresh chives.