Sunday, May 18, 2008

Skillet Lemon Chicken with Asparagus


Recipe: Skillet Lemon Chicken with Asparagus


Asparagus. We have asparagus. Lots and lots of asparagus! Apparently, the fertilizer with which I doused those little emerging tips several weeks ago was a very good choice and they have been quite… prolific. With a household of two, it has been a challenge to keep up but I have made a valiant effort.


This most recent recipe utilizing asparagus is from Canadian Living. It is an excellent entrée, and there is a good amount of delicious sauce which needs to be “soaked up” by a grain such as rice or couscous. Or even served over pasta. I made Israeli couscous with red peppers which was a great accompaniment as well.


Skillet Lemon Chicken with Asparagus

Four servings

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

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


Source

Canadian Living Magazine: April 2006


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%

3 Comments:

Nikki Miller-Ka said...

I have a confession to make: I feel as if its been so long since I've been to your blog! THere truly is not enough time in the day to feed, read, and see everything! Every recipe for the past month loks really great, Vicci (even though I cannot stand Israeli couscous lol).

Kitchen Queen Victoria said...

Nikki, I just made Israeli couscous for the first time last summer and really liked it. This time, yuk. It looks good on the plate but it was gooey and starchy. I suppose that I did something wrong... (oh no!)

Thanks for taking the time to pop in! ;)

~Vicci

KristiB said...

I've never had Israeli couscous but I'm jealous of the plethora of asparagus. It's my fave veg of all time. The recipes look fantastic!!!