Skillet Lemon Chicken With Asparagus

By shauna

Ingredients

• 1 Bunch Asparagus
• 1 lb. Boneless, Skinless Chicken Breasts
• 1/4 tsp. Each Salt & Pepper
• 1 Tbsp. Vegetable Oil
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 1/4 tsp. Dried Thyme
• 1 C. Sodium-Reduced Chicken Stock
• 2 Tbsp. Lemon Juice
• 1 Tbsp. Cornstarch
• 1 tsp. Grated Lemon Rind

Details

Servings 4

Preparation

Step 1

Cut Asparagus on diagonal into 1-in. lengths; set aside. Cut chicken into 11/2-in. cubes; sprinkle with salt & pepper. In lg. skillet, heat half of the oil over med-high heat; brown chicken ( approx. 6 min ) Transfer to plate. Add remaining oil to pan; fry onion, garlic & thyme, stirring occasionally, till onions are softened ( approx. 3 min. ) Return chicken & any accumulated juices to pan. Add asparagus & chicken stock; cover & simmer till asparagus is tender-crisp ( approx. 2 min.) Meanwhile, whisk together lemon juice, cornstarch & lemon rind; add to pan & cook, stirring till thickened ( approx. 1 min.) Serve.