Chicken and Asparagus in White Wine Sauce

This delicious chicken and asparagus in white wine sauce is simple enough for a weeknight dinner, but impressive enough for company.This recipe goes equally well with asparagus, green beans, or string beans.
Place each chicken breast half between 2 sheets of thick plastic wrap; mash to 1/4-inch thickness using a meat grinder or small heavy skillet. Sprinkle the chicken breasts evenly with salt and freshly ground black pepper.Melt the butter in a large nonstick skillet over medium-high heat. Pour the flour into a shallow bowl. Roll the chicken in flour. Transfer the chicken to the skillet; cook for 3 minutes on each side or until tender. Remove chicken from pan; keep warm. Add the wine, broth and garlic to the pan, scrape off the pan to avoid browning the pieces; cook for 2 minutes. Add the asparagus; cover and cook for 3 minutes or until the asparagus is crisp and tender. Remove from heat; add parsley and juice. Serve with asparagus and chicken sauce.