But, the party season isn't over yet! New Year's is just around the corner. Not sure about you but we're expecting lot of friends popping in over the weekend and into the new year.
One thing I like to do after a big holiday spread is to cook some easy dishes. This chicken dish is a one pot wonder, done all in your skillet. Don't you just love one pot meals? Simple, good quality ingredients make for one tasty dish...plus the clean up is a breeze!
Chicken, asparagus and summer squash go great together, and when cooked in a wonderful broth you get that comfort feeling. I would add a little white wine to the broth next time for added flavor, but it's wonderful as it is. Then to top it off...we have BACON! Just a touch for that extra something special. Everything's better with bacon as they say...I do agree!
So when you need a quick meal on the table over the next couple of days, reach for your skillet and put this one together. It's something the whole family will enjoy.
Happy Holidays!
Chicken and Asparagus Skillet Supper
Serves 4
4 boneless, skinless, chicken breasts
salt and ground black pepper
4 slices bacon, coarsely chopped
1 pound asparagus spears,
trimmed
1 small yellow summer squash, halved
crosswise and cut into 1/2-inch strips
1/2 cup chicken broth
2 tablespoons flour
1/2 teaspoon finely
shredded lemon peel
Lemon wedges
Pound chicken between plastic wrap
until they are even. Season chicken with
salt and pepper. In a large skillet cook bacon over medium heat until
crisp. Remove and drain on a paper
towel. Add chicken to dripping and cook
for 8 minutes, turning half way through.
Remove chicken from skillet; keep warm.
Add asparagus and squash to the
skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender. In a small bowl stir together broth, flour
and lemon peel. Add to the skillet. Cook and stir until thick and bubbly, several
minutes. Add chicken and cook an additional 5 minutes more or
until chicken is completely done. Sprinkle with bacon and serve.
