- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
Cut asparagus on diagonal into 1-inch (2.5 cm) lengths; set aside.
Cut chicken into 1-1/2 inch (4 cm) 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.
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Nutritional facts <b>Per serving:</b> about
- Sodium 367 mg
- Protein 29 g
- Calories 202.0
- Total fat 6 g
- Cholesterol 66 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 9.0
- Folate 56.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 27.0