Roman-Style Chicken & Asparagus

Recipe by Charlotte J
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
  • In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
  • In nonstick 12-inch skillet, melt margarine over medium-high heat.
  • Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
  • Transfer chicken to medium bowl.
  • In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
  • Transfer asparagus to bowl with chicken.
  • Stir broth mixture and add to skillet; heat to boiling, stirring.
  • Boil 1 minute.
  • Return chicken and asparagus to skillet; add prosciutto and heat through.