Monday, May 19, 2014

Chicken, Asparagus and Bacon

  • 1/2 pound asparagus spears, trimmed
  • 2 slices bacon, coarsely chopped
  • 1 large boned chicken breast half, sliced into 4 pieces
  • salt & pepper
  • 1 medium yellow summer squash, halved lengthwise, seeded,  and cut into 1/2-inch pieces
  • 3/4 chicken stock
  • 2 tablespoons dry white wine
  • 1 tablespoons flour (I use my gluten-free blend)
  • 1/4 teaspoon finely shredded lemon peel
  1. Cook asparagus in a small amount of boiling water about 3 minutes.  Drain.  Immediately plunge asparagus into ice water to stop cooking.
  2. In skillet cook bacon over medium heat until crisp.  Remove with slotted spoon and drain on paper towel.  Reserving 1 tablespoon drippings in skillet.
  3. Sprinkle chicken with salt and pepper.  Cook chicken in skillet with drippings about 5 min on each side over med-high heat.  Remove from skillet and keep warm.
  4. Add squash to skillet and cook for 3 minutes, stirring occasionally. 
  5. In a bowl whisk flour and broth with lemon peel.  Add to skillet.  Cook and stir until thickened.  Add asparagus and chicken.  Cover and cook about 6 minutes on med heat.  Sprinkle with bacon.
We added a sliced baked sweet potato to our plates.  Serves TWO.  It was a marvelous supper!

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