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Sunday, March 24, 2019
BHG’s Chicken Asparagus Bacon Skillet a Keto Recipe
Bacon makes everything better -- especially in this easy chicken asparagus recipe. Dinner is served. Serves 4 Total Time: 45 minutes
1 lb asparagus spears, trimmed
4 slices of bacon, cooked and crumbled
4 skinless boneless chicken breasts
Salt and pepper, to taste
1 yellow squash, cut lengthwise then cut into 1/2” pieces
1 1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons almond flour
1/2 teaspoon lemon zest
Lemon wedges for garnish
In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170°F). Sprinkle with bacon. Serve with lemon wedges. Yum Yum!