Ingredients
- 4 chicken breast halves
- 12 fresh or frozen asparagus spears
- 1/4 cup water
- 1/4 cup butter or margarine
- 4 tablespoons flour
- 1/8 teaspoon ground ginger
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- Salt and freshly ground pepper to taste
- 1/4 cup chopped pecans
- 1/4 cup crushed crackers
Make it step by step
- On microwave-safe roasting pan, arrange breasts, bone side up, in a circular pattern. Cover loosely with plastic wrap; microwave at MEDIUM-HIGH (70%% power) 8 minutes per pound. Halfway through cooking time turn breasts over; re-cover with plastic wrap and complete cooking. Let stand, covered, 10 minutes.
- Rinse asparagus and remove tough end. On microwave-safe rack, arrange asparagus with stem ends toward outside. Place rack in microwave-safe utensil. Add water; cover with plastic wrap. Microwave at HIGH (100%% power) 5 to 7 minutes or until tender-crisp. Let stand, covered, 3 to 5 minutes.
- In 4-cup glass container, place butter; microwave at HIGH 1 minute. Blend flour and ginger into melted butter. Gradually add chicken broth, wine, salt and pepper, stirring constantly. Microwave at HIGH 5 minutes or until thick and smooth, stirring 3 times.
- In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus. Arrange chicken breasts on top with meatier portions toward outside; spoon remaining sauce over breasts. Sprinkle pecans and cracker crumbs on top; cover with a double thickness of paper towels. Microwave at MEDIUM-HIGH 5 minutes or until heated through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.