Spring!? Where is it? Well, at least the spring asparagus is available and IC Friendly, too! Enjoy!

HERBED CHICKEN WITH ASPARAGUS

1/4 cup flour
2 tablespoons grated Parmesan cheese (if tolerated or try mozzarella)
1/2 teaspoon fresh, diced garlic (or powder)
1/4 teaspoon black pepper
1 pound thin-sliced boneless skinless chicken breasts (without added broth if it is irritating)
1 tablespoon olive oil
1 1/2 cups pure chicken stock (cook a chicken or try canned organic for the least irritating ingredients)
1 teaspoon basil
1 teaspoon oregano
1 pound asparagus, trimmed and cut into 1-inch pieces

In a shallow dish, mix flour, cheese, garlic and pepper. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

In a large nonstick skillet, heat oil on medium heat. Add half of the chicken pieces; cook 3 minutes per side, or until golden brown. Repeat with remaining chicken, adding additional oil, if necessary. Remove chicken from skillet; keep warm.

In medium bowl, mix stock, basil, oregano and reserved flour mixture until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3-5 minutes, or until sauce is slightly thickened, stirring frequently. Return chicken to skillet and cook until heated through. Serves 4.

Advertisements