Friday, April 15, 2011

Lemon Chicken with Asparagus

Okay so I had never had asparagus until I got married and tried a recipe that called for it and honestly I didn't like it... however, I tried the frozen boil in bag asparagus for this recipe and I definitely liked it alot better. If you know how to pick out fresh asparagus then props to you and you sure can use that but for those of you like me that had never tried it before I suggest the frozen ones!

Nonstick cooking spray
4 skinless, boneless chicken breast halves
1 pound fresh asparagus (frozen boil in bag)
1 cup water (don't need with frozen asparagus)
1 10 3/4 ounce can condensed cream of chicken or cream of asparagus soup
3/4 cup chicken broth
1 tablespoon lemon juice
Hot cooked couscous (this is pretty similar to rice so if you don't want to try this you can just use rice)

1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken; cook in hot skillet for 8 to 10 minutes or until tender and no longer pink (170*F), turning once. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales (with frozen skip to step 3.)

2. Remove chicken from skillet; cover and keep warm. In same skillet combine asparagus and the water. Bring to boiling, reduce heat. Cover and simmer 3 to 5 minutes or until asparagus is crisp-tender. Drain.

3. Meanwhile, in a small saucepan combine cream of chicken or asparagus soup, broth, and lemon juice. Cook and stir until heated through. Serve sauce with chicken, asparagus, and hot cooked couscous.

No comments: