About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too!

Tuesday, March 26, 2013

Tasty Tuesday: Chicken and Asparagus Skillet

A few weeks ago, my sister shared this recipe with me that she got out of Better Homes and Gardens Special Interest Publications "Chicken Dinners" Spring 2012--(previously published as Ultimate Chicken 2010).

I like asparagus, I like chicken, so I made this for dinner Sunday night. It was really tasty! Not only that but everyone actually ate most of what they were served (except for Littlest Miss picky pants, but that was no surprise)





Chicken and Asparagus Skillet
Better Homes and Gardens Special Interest Publications "Chicken Dinners" Spring 2012,
with **additions by Alyssa A.


Ingredients
4 slices cooked bacon, coarsely chopped

4 skinless, boneless chicken breast halves
(Freeze for 1 hour and slice into ½ inch thick cutlets while semi-frozen.)
 Salt & ground black pepper
McCormick garlic herb seasoning**

1 14.5 oz can chicken broth
2 TBS all-purpose flour
½ lemon’s zest

1 lb asparagus spears, trimmed and cut into 1" pieces
1 yellow summer squash, halved crosswise and cut into 1/2" slices

Lemon wedges


Instructions
1) In large skillet, cook bacon over medium heat until crisp. Remove, drain on plate w/ paper towel. Drain all but 1 TBS of bacon grease from pan.

2) Season chicken w/salt & pepper, and McCormick garlic herb seasoning. Cook chicken in hot drippings over med-high heat for 1-2 minutes or until brown. Remove; keep warm.

3) Prepare a large bowl of ice water. In large saucepan, cook asparagus in boiling water for 3 minutes or until crisp tender; drain. Immediately plunge in ice water to stop cooking. Set aside.

4) In a medium bowl whisk together broth, flour and lemon peel.

5) Chop Bacon and Slice Lemon wedges.

6) Cut squash. Add squash to skillet, cook 3 minutes.

7) Add broth mixture to skillet. Cook broth mixture, stirring until thickened & bubbly. Add chicken and asparagus. Cook 6 minutes or until chicken is no longer pink. Sprinkle with chopped bacon. Serve with lemon wedges.

*Freeze chicken breasts for 1 hour and slice into ½ inch thick cutlets while semi-frozen. Season and let thaw while the bacon cooks.
 

Another version: http://www.bhg.com/recipe/chicken/chicken-and-asparagus-skillet-supper/
After dinner, we decided it would have been nice to have some rice or pasta with it, to fill it out as a meal. And I agreed with my sister in that the McCormick Seasoning helped boost the flavor.

 

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