French Farmhouse Garlic Chicken & Grilled Asparagus w/ Sorrel Dressing

So had MRS. Becker over tonight - and totally forgot she didn't like meat....so um don't make this for those that don't like chicken :)  BUT it was very tasty....esp if you like the taste of garlic!!  It only takes like 15 minutes from start to finish - so super good meal to make on a busy night!

The asparagus is really good - esp with the sauce!  Our grill has like 17 inches on top of it - so I didn't grill this, but just threw in the oven at 350 for 20 minutes - and drizzled some olive oil on top.  Try it - you will like it :)

Last but not least I made mashed potatoes too -- all three were the perfect amount!  ENJOY!!

Ingredients:
4 chicken breasts
40 cloves of garlic
1/2 cup dry white wine (I used cooking wine) + 2 tablespoons
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon basil
1/2 teaspoon oregano
1 tablespoon cooking oil
4 teaspoon flour

Directions:
Rinse chicken, pat dry, and salt/pepper both sides.  On medium-high, heat oil in skillet.  Add chicken and garlic - cook chicken 2-3 minutes on each side.  Slowly add wine, broth, lemon juice, basil, and oregano.  Cover and simmer 6-8 minutes (or until chicken is cooked through).

Combine flour and 2 tablespoons wine in a small bowl - stirring to a slurry consistency.  Add to skillet and blend to a smooth gravy. (Tip: I removed the chicken before adding so it was easier to blend in)

If you want more gravy for potatoes - double the gravy recipe (which is everything but the chicken and garlic)

Grilled Asparagus with Sorrel Dressing

Ingredients:

¼ cup plain low fat yogurt

¼ cup mayonnaise or salad dressing

¼ cup finely snipped sorrel or spinach (used spinach but don’t necessarily even need that)

1 green onion, thinly sliced

1 teaspoon lemon-pepper seasoning (optional)

1 pound asparagus spears

2 Tablespoons water

For dressing, in a small bowl combine yogurt, mayonnaise, sorrel, green onion, and, if desired, lemon pepper seasoning.  Cover and refrigerate until ready to serve.

Fold a 36x18 inch piece of heavy foil in half to make and 18x18 inch square.  Snap off and discard the woody bases from asparagus.  Place asparagus in center of foil.  Fold up edges of foil slightly; drizzle asparagus with water.  Bring up 2 opposite edges of foil; seal with a double fold.  Fold remaining ends to completely enclose the asparagus, leaving space for steam to build.

Grill asparagus on the rack of an uncovered grill directly over medium hot heat about 15 min or until crisp-tender, turning once.  Serve with dressing.