Ingredients:
- 1 bunch asparagus (about 1lb/500g)
- 1 lb boneless skinless chicken breasts
- 1/4 tsp each salt and pepper
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1 cup sodium-reduced chicken stock
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp grated lemon rind
Preparation:
- Cut asparagus on diagonal into 1-inch lengths; set aside.
- Cut chicken into 1 1/2 -inch cubes; sprinkle with salt and pepper.
- In large skillet, heat half of the oil over medium-high heat;
- brown chicken, about 6 minutes.
- Transfer to plate.
- Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.
- Return chicken and any accumulated juices to pan.
- Add asparagus and chicken stock
- cover and simmer until asparagus is tender-crisp, about 2 minutes.
- Meanwhile, whisk together lemon juice, cornstarch and lemon rind
- add to pan and cook, stirring, until thickened, about 1 minute.
First Made:
2006-05-18
2006-05-18
Yield:
4 servings
4 servings
Calories:
202 calories per serving
202 calories per serving