I may be neglecting my slow cooker. Not on purpose but this is the second week in a row I haven’t used her (yes, it’s a girl) and whenever I open the drawer she sits in, I swear she cries.

So I need to work on that stat! I still want to make a pot roast with the slow cooker before it gets too warm outside.

But before I start dreaming of pot roast, I made a new recipe this week, thanks to the recommendations of my bloggy buddies Katelin and Lacey.

And trust me, the smells it left in my kitchen were amazing.

It’s chicken and asparagus in white wine sauce courtesy of Myrecipes.com.

Here’s how it turned out!

Another food styling win!

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  tablespoons  butter
• 1/2  cup  all-purpose flour
• 1/2  cup  dry white wine
• 1/2  cup  fat-free, less-sodium chicken broth
• 2  garlic cloves, minced
• 1  pound  asparagus spears, trimmed
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  fresh lemon juice

Directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter 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.

Verdict: Chicken win! Sauce fail

The smell of chicken cooking in butter in the skillet made me want to die and go to heaven. I may have purred “hmmm butter,” just like Meryl in Julie & Julia.

The chicken was delicious, well seasoned and the light breading was really nice. The asparagus tasted great too but the sauce itself was a little of a fail. First, I made it with Chardonnay and just wasn’t wowed by the taste. It tasted like…Chardonnay but watered down. So that was a bust, sadly.

But I would make this again and thought the chicken was the best part of the dish.

Plus, the big joy was that when I read the recipe, I only had to buy TWO things. I had all of the seasoning and other ingredients ALREADY in my house. That’s amazing!

What sauces do you like to make when you cook? Or what was your biggest recent kitchen FAIL?

Movie review: The Green Zone review is still up on my review site as well. This week I’ll also be listing movies trailers that have caught my eye as well!