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    You are in: Home / Recipes / Chicken and Asparagus Skillet Supper Recipe
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    Chicken and Asparagus Skillet Supper

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    ChefRicho's Note:

    From a chicken recipes magazine

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    Units: US | Metric


    1. 1
      In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
    2. 2
      In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
    3. 3
      Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
    4. 4
      Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.

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    Nutritional Facts for Chicken and Asparagus Skillet Supper

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.4
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 2.1 g
    Cholesterol 80.9 mg
    Sodium 558.8 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 2.9 g
    Sugars 2.8 g
    Protein 31.9 g

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