Creamy Lemon Chicken with Bacon


  • 1 lemon, cut into wedges
  • 2 tablespoons all-purpose flour
  • 1 can (14.5 oz) reduced-sodium chicken broth
  • Freshly ground black pepper
  • 1 pkg (24 oz) Italian-style chicken breast cutlets (such as Perdue Perfect Portions) or 1 pkg plain chicken breast cutlets plus ½ tsp lemon pepper
  • 4 slices bacon, cut into ¾-inch pieces
  • 1 bunch thin asparagus, trimmed

1. Heat 1/2 inch of water in a skillet. Add asparagus and cook 3 minutes. Drain and rinse in cool water to stop cooking. 2. Meanwhile, cook bacon in a large heavy skillet over medium heat until crisp, 8 minutes. Remove to paper towels. Discard all but 1 tbsp of the drippings. 3. Season chicken ...

View full recipe at SpringPad


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