Roman-style Chicken & Asparagus

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 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 chicken just loses its pink color throughout.
• 5 transfer chicken to medium bowl.
• 6 in same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
• 7 transfer asparagus to bowl with chicken.
• 8 stir broth mixture and add to skillet; heat to boiling, stirring.
• 9 boil 1 minute.
• 10 return chicken and asparagus to skillet; add prosciutto and heat through.