Chicken And Asparagus Skillet Supper – a delicious recipe with chicken, salt, bacon, chicken broth, spear, summer. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
2
In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
3
Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
4
Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.
419
kcal
Calories
18
g
Fat
11
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, salt and pepper, 4 slices bacon, 1 (14 1/2 ounce) can chicken broth, and more.
Yes, Chicken And Asparagus Skillet Supper falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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