Creamy Lemon Chicken with Bacon
- 1 of 4 Heat 1/2 inch of water in a skillet. Add asparagus and cook 3 minutes. Drain and rinse in cool water to stop cooking.
- 2 of 4 Meanwhile, cook bacon in a large heavy skillet over medium heat until crisp, 8 minutes. Remove to paper towels. Discard all but 1 tbsp of the drippings.
- 3 of 4 Season chicken with black pepper. If using plain chicken, sprinkle with lemon pepper. Cook chicken in hot drippings over medium heat for 3 minutes. Turn over and cook 4 minutes more. Remove chicken from skillet.
- 4 of 4 Whisk together broth and flour. Add to skillet and bring to a simmer, stirring. Add chicken and asparagus. Cook 2 to 3 minutes over medium-low heat until chicken is cooked through (165 degrees ) and asparagus is warm. Squeeze lemon wedges over dish and sprinkle with bacon.
Servings Per Recipe:
Per Serving: 83 mg chol., 6 g Fat, total, 225 kcal cal., 661 mg sodium, 9 g carb., 2 g sat. fat, 31 g pro., 2 g fiber