Roman-Style Chicken & Asparagus |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Diabetic friendly Ingredients:
1 lemon |
1 cup chicken broth |
2 teaspoons cornstarch |
1 tablespoon margarine or 1 tablespoon butter |
1 lb boneless skinless chicken thighs, cut into 1/2-inch slices |
2 tablespoons coarsely chopped fresh sage leaves |
1/4 teaspoon salt |
1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch) |
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces (about 4 slices) |
Directions:
1. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
2. In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
3. In nonstick 12-inch skillet, melt margarine over medium-high heat.
4. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
5. Transfer chicken to medium bowl.
6. In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
7. Transfer asparagus to bowl with chicken.
8. Stir broth mixture and add to skillet; heat to boiling, stirring.
9. Boil 1 minute.
10. Return chicken and asparagus to skillet; add prosciutto and heat through.
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