Asparagus Bacon Chicken Breasts
INGREDIENTS
- 1 lb asapagus, trimmed and cut into short lengths
- 4 slices bacon, diced
- 4 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
- In saucepan, cook asparagus in boiling water about 3 minutes, drain, plunge in ice water.
- In mondo skillet, cook bacon over medium until crispy, remove with slotted spoon.
- Season chicken with salt and pepper.
- Cook in bacon drippings on medium-high about 12 minutes or until white.
- Remove chicken to plate.
- Add squash to skillet, cook 3 minutes, stirring occasionally.
- Whisk together flour, broth and lemon peel; add to skillet.
- Cook and stir until thickened.
- Add chicken and asparagus. Cook about 6 minutes.
- Sprinkle with bacon.
- Serve with lemon wedges.
(bhg.com)
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JMagGuthrie - 2014-11-05
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Topic revision: r2 - 2016-03-02 - JMagGuthrie