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Skillet Lemon Chicken with Asparagus

By The Canadian Living Test Kitchen

Tested till perfect

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Skillet Lemon Chicken with Asparagus

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 202
pro 29 g
total fat 6 g
sat. fat 1 g
carb 9 g
fibre 2 g
chol 66 mg
sodium 367 mg
% RDI: -
calcium 3
iron 9
vit A 5
vit C 27
folate 56

Ingredients

  • 1 bunch asparagus spears, (about 1 lb/500 g)
  • 1 lb boneless skinless chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves of 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 (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.

More chicken recipes:

Additional information :

Tip: To make this dish for two, divide all ingredients in half but follow cooking directions as specified.

Source : Canadian Living Magazine: April 2006

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