ROMAN-STYLE CHICKEN & ASPARAGUS

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Make and share this Roman-Style Chicken & Asparagus recipe from Food.com.

Provided by Charlotte J

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lemon
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or 1 tablespoon butter
1 lb boneless skinless chicken thighs, cut into 1/2-inch slices
2 tablespoons coarsely chopped fresh sage leaves
1/4 teaspoon salt
1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch)
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces (about 4 slices)

Steps:

  • From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
  • In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
  • In nonstick 12-inch skillet, melt margarine over medium-high heat.
  • Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
  • Transfer chicken to medium bowl.
  • In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
  • Transfer asparagus to bowl with chicken.
  • Stir broth mixture and add to skillet; heat to boiling, stirring.
  • Boil 1 minute.
  • Return chicken and asparagus to skillet; add prosciutto and heat through.

Nutrition Facts : Calories 204.8, Fat 7.9, SaturatedFat 1.9, Cholesterol 94.4, Sodium 479.4, Carbohydrate 7.5, Fiber 2.7, Sugar 2, Protein 26.5

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