Chicken and Asparagus Skillet Supper

Prep: 15 min Cook: 30 min

This is a great recipe for a busy week night. There are not many ingredients and cooking the chicken and sauce in the bacon drippings gives this easy dish a great flavor. Great spring and summer dinner.

Ingredient

4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total) 

   Salt and ground black pepper 

4 slices bacon, coarsely chopped

1 14.5 oz can of chicken broth 

1 pound asparagus spears, trimmed

1 yellow summer squash, halved crosswise and cut into 1/2 inch slices

2 tablespoons all-purpose flour

1/2 teaspoon finely shredded lemon peel 

   Lemon wedges  

Preparation:

1. In a large saucepan cook asparagus in boiling water for 3minutes or until crisp-tender; drain. Immediately plunge into cold water to stop cooking, set aside.

2.  In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from skillet. 

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.  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. Sprinkle with bacon. Serve with lemon wedges. Makes 4 servings.