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Roman-Style Chicken & Asparagus

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“Diabetic friendly”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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