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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