Roman-Style Chicken & Asparagus

Ingredients

  • 1 lemon
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 tablespoon butter
  • 1 lb boneless skinless chicken thighs, cut into ½-inch slices
  • 2 tablespoons coarsely chopped fresh sage leaves
  • + 3 more ingredients
    • ¼ teaspoon salt
    • 1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch)
    • 2 ounces thinly sliced prosciutto, cut into ½-inch pieces (about 4 slices)

1 From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. 2 In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice. 3 In nonstick 12-inch skillet, melt margarine over medium-high heat. 4 Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chick...

View full recipe at SpringPad

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