One-Pan Spring Chicken with Asparagus and Edamame

Preparation

• 1
  In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
• 2
  Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, 4 to 6 minutes. Turn the chicken, add the onion and garlic and cook, stirring the onion and garlic occasionally, for 3 minutes.
• 3
  Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, 1 to 2 minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, 5 to 6 minutes more.
• 4
  Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
• 5
  Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with potatoes or crusty bread, if desired.