Chicken, Asparagus, and Bacon Skillet

Makes: 4 servings.

Start to Finish: 45 mins.

Per serving: 272 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 105 mg chol., 891 mg sodium, 8 g carb., 2 g fiber, 3 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 1 pound asparagus spears, trimmed.
• 4 slices bacon, coarsely chopped.
• 4 skinless, boneless chicken breast halves (1-1/2 pounds).
• 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces.
• 14 1/2 ounce can chicken broth (If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine).
• 2 tablespoons all-purpose flour.
• 1/2 teaspoon finely shredded lemon peel.
• Lemon wedges.
• Ground black pepper.
• Salt.

DIRECTIONS:

• In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
• In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
• Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.

Source: http://www.bhg.com/