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
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
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.
· Tip: To make this dish for two, divide all ingredients in half but follow cooking directions as specified.
Canadian Living Magazine: April 2006
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%