Chicken and Asparagus Skillet Supper

By Sharon T

Cal 238, fat 9, sat 3, carbs 8, fiber 2, pro 30

Ingredients

• 4 boneless skinless chicken breast halves
• salt and pepper
• 4 slices bacon
• 1 onion, chopped
• 1 med zucchini
• 1 small can mushroomd
• 1 (14 1/2 ounce) can chicken broth
• 1 lb asparagus spear, trimmed
• 1 summer squash, halved crosswise and cut into 1/2-inc slices
• 2 tablespoons all-purpose flour
• 1 ⁄2 teaspoon finely shredded lemon peel
• lemon wedge

Details

Servings 4
Adapted from food.com

Preparation

Step 1

Directions

In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.

In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.

Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken, mushrooms and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.