Chicken Breasts With Asparagus Spears

Ingredients

• ¼ cup chicken broth
• 1 ½ teaspoons cornstarch, dissolved in 1 tablespoon cold water
• 2 half chicken breasts, skinned and boned
• 10 spears asparagus, trimmed and peeled
• 1 ½ teaspoons fresh lemon juice
• 1 ½ teaspoons minced fresh dill
• Kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    405 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 47 grams protein; 140 milligrams cholesterol; 608 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 or 2 servings

Preparation

1. In a 1-cup glass measure, stir together chicken broth and dissolved cornstarch. Cover tightly with microwave plastic wrap. Cook at 100 percent for 2 minutes. Reserve.
2. On a dinner plate, arrange chicken breasts (see box). Leave about 2 inches between them. Place asparagus spears in the space between the breasts. Cover tightly with microwave plastic wrap. Cook at 100 percent for 3 minutes, 30 seconds.
3. Uncover and carefully pour cooking juices into reserved sauce. Whisk in lemon juice, dill, salt and pepper to taste. Pour over chicken and asparagus. Serve immediately