Creamy Lemon Chicken With Asparagus And Bacon Recipe

INGREDIENTS

1 bunch asparagus, trimmed
6 slices of bacon, cut into 3/4-inch pieces (I used turkey bacon)
6 skinless, boneless chicken breast halves (the breast halves I used seemed too big so I cut them horizontally in two portions)
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder
1 tsp lemon pepper
1 cup chicken broth
2 Tbsp heavy whipping cream
2 tbsp all-purpose flour
1 lemon, cut into wedges
1/2 tsp finely grated lemon peel

DIRECTIONS

1. Sprinkle chicken with salt, pepper, garlic powder and lemon pepper. Let sit in the refrigerator until ready to cook. In a large skillet, cook asparagus in a small amount of boiling water for about 3 minutes or until crisp-tender. Remove from heat.Drain and rinse in cold water to stop cooking.
2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon on a plate lined with paper towels. Reserve about 2 Tbsp of the drippings in the skillet. (Because I used turkey bacon, there are no drippings, so I used olive oil instead.)
3. Take chicken out of the refrigerator. Cook chicken in the reserved drippings over medium-high heat for about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
4. In a medium bowl whisk together broth, cream, flour, and lemon peel. Put in skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook for 3 minutes or until chicken is cooked through. Transfer to a serving dish. Sprinkle with bacon. Serve with lemon wedges.

Source : Pinay in Texas Cookin Corner

Share It To Your Friends!

Loading...