CHICKEN, ASPARAGUS, AND BACON SKILLET

Chicken, Asparagus, and Bacon Skillet image

Number Of Ingredients 9

Previous Next

1 pound asparagus spears, trimmed
4 slices bacon, coarsely chopped
4 skinless, boneless chicken breast halves (1-1/2 pounds)
1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
14 1/2 ounces Chicken broth*
2 tablespoons all-purpose flour
1/2 teaspoon finely shredded lemon peel
1 wedges Lemon Wedges
1 Salt + Pepper to taste

Steps:

In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.
*TIP: If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.