Try this Chicken, Asparagus and Bacon Skillet recipe, or contribute your own.
Suggest a better description1. 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.
2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon drain on paper towels, reserving 1 tablespoon drippings in skillet.
3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until browned, turing once. Remove chicken from skillet; keep warm.
4. 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.
I seasoned the chicken with Cavender's Greek Seasoning instead of salt and pepper. I added fresh lemon juice to the broth and flour and left out the lemon peel.
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Serving Size: 1 Serving (1350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1264 | ||
Calories from Fat: 233 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 567.5mg | 175 % | |
Sodium 1640.7mg | 57 % | |
Potassium 3158.4mg | 83 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 8.1g | 33 % | |
Sugars, other 13.4g | ||
Protein 230.5g | 329 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1264
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