Asparagus Bacon Chicken Breasts

INGREDIENTS

• 1 lb asapagus, trimmed and cut into short lengths
• 4 slices bacon, diced
• 2 skinless, boneless, chicken breast halves, cut into bite-sized pieces
• salt & pepper
• 1 yellow squash, halved lengthwise and cut into moons
• 1 can chicken broth
• 2 Tbsp flour
• 1/2 tsp grated lemon peel
• lemon wedges

PREPARATION

1. In saucepan, cook asparagus in boiling water about 3 minutes, drain, plunge in ice water.
2. In mondo skillet, cook bacon over medium until crispy, remove with slotted spoon.
3. Season chicken with salt and pepper.
4. Cook in bacon drippings on medium-high about 12 minutes or until white.
5. Remove chicken to plate.
6. Add squash to skillet, cook 3 minutes, stirring occasionally.
7. Whisk together flour, broth and lemon peel; add to skillet.
8. Cook and stir until thickened.
9. Add chicken and asparagus. Cook about 6 minutes.
10. Sprinkle with bacon.
11. Serve with lemon wedges.

(bhg.com)

-- JMagGuthrie - 2014-11-05