Chicken with Asparagus

By Diane0911

Ingredients

• 4 large boneless, skinless chicken breasts
• 1 Tbs Ground coriander seed
• 2 Tbs olive oil
• 20 slender asparagus spears, cut into 3-4" lengths
• 1 1/2 cups chicken stock
• 1 Tbs cornstarch
• 1 Tbs lemon juice
• salt and ground black pepper
• 1 Tbs chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1 Divide each chilcken portion into two natural fillets. Place each between two sheets of plstic srap and flatten to a thiickness of 1/4" wilth a rolling pin. Cut into 1-inch strips diagonally. S;rinkle with the coriander and toss to coat each piece.
2 Heat oil in a large skillet and cook the chicken very quickly, in small batches, for 3-4 minutes, until lightly colored and cooked through. Season each batch with a little salt and freshly ground black pepper.Remove and keep warm while cooking the rest of the chicken.
3 Add the asparagus and chicken stock to the pan and bring to a boil. Cook for 4-5 minutes or until just tender.
4 Mix the cornstarch to a paste with a little cold water, stir into the sauce and cook, stirring until thickened. Return the chicken to the pan, with the lemon juice, and reheat. Garnish with parsley