Tuesday, November 11, 2014

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

1 pound asparagus spears, trimmed4 slices bacon, coarsely chopped4 skinless, boneless chicken breast halves SaltGround black pepper1 medium yellow summer squash, halved lengthwise and cut into 1/2 inch pieces1 14 1/2 ounce can chicken broth*2 tablespoons all-purpose flour1/2 teaspoon finely shredded lemon peelLemon wedges


  1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; DRAIN. Immediately plunge asparagus into ice water to stop cooking.
  2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on PAPER TOWELS, reserving 1 tablespoon drippings in skillet.
  3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high HEAT about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
  4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.
If you like, use 1 1/2 cups chicken broth and 1/4 cup dry WHITE WINE.

Nutrition Facts

 (Chicken, Asparagus, and Bacon Skillet)
    Per serving: 
  • 272 kcal cal., 
  • 11 g fat
  • (3 g sat. fat, 
  • 1 g polyunsaturated fat, 
  • 4g monounsatured fat), 
  • 105 mg chol., 
  • 891 mg sodium, 
  • 8 g carb., 
  • 2 g fiber, 
  • 3g sugar, 
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie DIET


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