A delightful dish featuring tender chicken breasts stuffed with fresh asparagus, served with a creamy lemon sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the chicken.
Lay the chicken breasts flat and spread minced garlic on one side of each.
Use a spoon to evenly distribute the garlic.
Place three asparagus spears on each chicken breast, roll them up, and secure with toothpicks.
Ensure the asparagus is evenly distributed for consistent flavor.
Heat olive oil in a frying pan over medium-high heat and brown the chicken rolls on all sides.
Turn the chicken gently to avoid unrolling.
Add white wine and chicken broth to the pan, cover, and simmer until the chicken is cooked through.
Simmering keeps the chicken moist and flavorful.
In a small saucepan, melt butter over low heat. Stir in lemon juice, mustard, and hot sauce.
Whisk continuously to prevent the sauce from separating.
Gradually add milk to the saucepan, whisking until the sauce is smooth and heated through.
Adjust the thickness by adding more milk if needed.
Serve the chicken rolls on a plate and drizzle with the creamy lemon sauce.
Garnish with fresh parsley for a touch of color.
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