- 4
5/5
(1 Votes)
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
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.
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