skillet lemon chicken with asparagus
categories:  Chicken |    

Prepared: 2006-05-18

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.

makes 4 servings @ 202 calories per serving