Roman-Style Chicken & Asparagus

1. 1

   From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.

2. 2

   In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.

3. 3

   In nonstick 12-inch skillet, melt margarine over medium-high heat.

4. 4

   Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.

5. 5

   Transfer chicken to medium bowl.

6. 6

   In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.

7. 7

   Transfer asparagus to bowl with chicken.

8. 8

   Stir broth mixture and add to skillet; heat to boiling, stirring.

9. 9

   Boil 1 minute.

10. 10

    Return chicken and asparagus to skillet; add prosciutto and heat through.

* Per serving · 4 servings · Values may vary.