Lemon Chicken with Asparagus from Vicki Delany

Asparagus season is coming to an end, but there’s still time to get in more recipes!

 Lemon Chicken with Asparagus

Ingredients:

•  1 bunch asparagus spear (about 1 lb/500 g)
•  1 lb boneless skinless chicken breast
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 tablespoon vegetable oil
•  1 onion chopped
•  2 cloves of garlic minced
•  1/4 teaspoon dried thyme
•  1 cup sodium-reduced chicken stock
•  2 tablespoons lemon juice
•  1 tablespoon cornstarch
•  1 teaspoon grated lemon rind

Method:

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.

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