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Main dishes

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper recipe
Recipe and Photo by: Better Homes and Gardens
Eight chicken thighs walk into a skillet. They sauté it up with bacon. Once asparagus and yellow squash show up, this flavor party really gets started.
time
prep:
1 min
total:
20 min
servings
total:
4 servings

What You Need

8
 boneless skinless 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

Make It

1. 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).

2. 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. Makes 4 servings.

K:63169v0:147495     Copyright - © [1994-2013] Meredith Corporation
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