Chicken and Asparagus Skillet Supper
From Better Homes and Garden [1] magazine
Ingredients
- 8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb. asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
Directions
- Sprinkle chicken with salt and pepper.
- In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
- Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper.
- Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
- Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Serves 4.
Information
- Category
- Poultry, Main Dishes
- Cuisine
- North American