Every once in a while I will see a picture of a recipe that
looks good to me and I decide to make it but when I describe it to J I am not
able to sell it quite as well as the picture sold me. This was another one of those recipes. After I bought the groceries to make this and
I told him what we were having he was far from excited. Normally whenever I get home from work so
late that I can’t get dinner started before 6:30 I tend to give up and we go
out. Even though me starting dinner late and having it ready by 8:00 is no
different than us going to a restaurant and eating at 8:00, but for some reason
this makes sense in my head. The day that I was planning on making this I got
home really late, like after 7:00, which is very abnormal for me, but luckily (for
me, not my dog), Jason hadn't even left his office yet by the time I got home,
so I just started dinner anyway without any input from him. By the time he got home I was nearly finished
with dinner and he was much more interested in what I was cooking than when I
described it. This turned into one of
those dishes that will become a go-to. It was not the speediest dish but I
really enjoyed the flavors and I will definitely be going back to it, even though just looking at this you wouldn't think it would be loaded with flavor when the only seasonings are salt and pepper, but this was just very flavorful to me, I think the bacon really added a lot, don't skip the bacon.
4 boneless, skinless chicken breasts
1 lb asparagus
2 medium yellow squash
1 ½ cup chicken broth
2 tbs flour
4 pieces turkey bacon, chopped
1 tbs lemon juice
Olive oil
Salt and pepper to taste
In a large skillet or dutch oven, heat one turn of olive oil
over medium high heat. Add the asparagus
and enough water just to cover the bottom of the skillet to steam the
asparagus. Cook for about 5 minutes,
until crisp tender, then remove from the skillet and set aside. Drain out any
water remaining in skillet. Add bacon and
cook until crisped, remove from skillet and set aside. Season the chicken with salt and pepper and
place in the skillet and cook for 10-15 mins, browning both sides but not
cooking through. Remove the chicken and
set aside. Add the squash to the skillet
and cook until tender, about 3 minutes. In
a small bowl whisk the chicken broth, lemon juice, and flour then add to the
skillet. Stir frequently and cook until
the gravy is thick and bubbly. Return
the chicken to the skillet and cook about another 15 minutes or until the
chicken is cooked through. 1 minute
before serving return the asparagus to the skillet to reheat it. Serve the chicken and vegetables topped with
bacon.
Serves 4, 240 calories, 6 g fat
For essentially being chicken with vegetables this was a
very flavorful dish. I tend to not like
recipes that require you to remove from the pan and set aside and cook
something new over and over again but this was definitely worth the effort, I
will be keeping this one.
