Skillet Lemon Chicken with Asparagus
Servings: 4
Ingredients:
| 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% |
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1 bunch asparagus (about 1 lb/500 g)
1 lb (500 g) boneless skinless chicken breasts
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) dried thyme
1 cup (250 mL) sodium-reduced chicken stock
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) 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.
Additional Information
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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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