GOLDEN VALLEY, Minn. - The Sauce Lady is at it again. This time, Sauce Anna Lisa Creator, Lisa O'Connell is serving up something special to celebrate Mom this Mother's Day.

"This dish is extremely fast- considering how beautifully it presents and how delicious it is," she enthusiastically explained. "White wine is recommended over a red variety, as the red will turn the dish purple.", O'Connell urges. "Making extra is a great idea as the chicken wraps heat quickly and are every bit as delicious the next day or even served cold sliced on a salad."

Lisa O’Connell is the Chef/Creator of Sauce Anna Lisa. Sauce Anna Lisa is a locally made pasta sauce available at the Minneapolis Farmers Market, Whole Foods, Kowalski’s, Cobourn’s, Hy-Vee and Jerry’s stores. Lisa is passionate about fresh, healthy food and loves sharing new ways to prepare- simple, delicious and nutritious options.

Asparagus wrapped chicken with white wine sauce

8 Pieces of chicken breast tenderloins or 2 chicken breasts
16 Pieces of fresh asparagus, trimmed
2 Cloves garlic chopped
Salt and pepper to season.

White wine butter sauce
1 Medium shallot, minced
½ Cup white wine
¼ Cup half and half or cream
3 Tablespoons butter
Salt and pepper to taste

For the Chicken:
Preheat oven to 425
Place chicken between plastic wrap or in plastic bag on top of a cutting board. With a mallet, pound out or flatten chicken pieces to about ¼ inch thickness.
* If using whole chicken breasts slice each breast into approx. 2 inch strips
Wrap pieces of chicken around two pieces of asparagus tucking in ends to secure.
*If you can’t get the chicken to stay wrapped, insert a toothpick or two sideways to secure.

In a medium saucepan over medium heat, drizzle olive oil to coat bottom. Add chopped garlic and wrapped chicken breasts and cook until seared and golden brown, for about 5 minutes on each side. Use tongs to gently loosen and flip, to brown all sides

Place seared chicken in baking dish, top with any garlic bits and heat in 425 oven for 20 minutes.
For the White Wine Butter Sauce:
Using same saucepan for chicken, add shallots, sauté over medium heat until just fragrant about 2-3 minutes. Add white wine and reduce heat to a simmer and let reduce to half or for about 15 minutes. When wine is reduced, remove pan from heat and add butter, about a tablespoon at a time whisking in while melting. Finish with adding cream and whisking to combine. Salt and pepper to taste.

Remove chicken from oven and plate. Drizzle with wine sauce and serve immediately with steamed lemon rice or fresh pasta. Toss any extra sauce over pasta or on rice, or serve on the side- it compliments everything! Enjoy.

Steamed lemon rice
1 Cup rice
½ Lemon
2-3 Tablespoons olive oil
1 Teaspoon salt

Prepare specific choice of rice as directed. *Some rice varieties use more or less water-take note for desired variety.
Add oil to medium saucepan over medium heat. Add rice and toast for 2-3 minutes. Add recommended amount of water, juice of half lemon and salt to rice in saucepan. Heat as directed. Serve as a side with chicken wrapped asparagus.