Fried Chicken & Asparagus Skillet

Source

Ingredients

Display units in Metric

1	bunch	asparagus
4-6	pieces	bacon coarsely chopped
4		skinless, boneless chicken breasts halved
		salt & pepper to taste
1	tbsp	avocado oil
2		garlic cloves minced
1		yellow onion chopped
1	small	butternut squash cut into ½” pieces
1 ³⁄₄	cup	chicken broth
2	tbsp	tapioca flour
1	tsp	garlic powder
¹⁄₂	tsp	lemon zest
¹⁄₂		lemon juice from

In a small pot, boil asparagus spears for 3 minutes, then immediately place spears in ice water to stop cooking.

In a large skillet, cook bacon pieces. Drain on a paper towel lined plate and set aside., leaving 2 tbsp of bacon fat in the skillet.

Season the chicken with salt & pepper.

Over medium-high heat, cook chicken in the bacon fat for about 10-12 minutes or until browned, turning once. Remove chicken from skillet and set aside.

Heat oil in skillet over medium heat. Add onion, garlic and squash. Cook for 3 minutes, stirring occasionally.

In a small bowl, whisk together the broth, tapioca flour, garlic powder and lemon zest. Add sauce to squash, cooking until thickened and bubbly.

Add the chicken, bacon and asparagus back to the skillet. Cook for 6-8 minutes, until chicken is cooked through. Season with salt & pepper to taste.

Add lemon juice before serving!

In a small pot, boil asparagus spears for 3 minutes, then immediately place spears in ice water to stop cooking.
In a large skillet, cook bacon pieces. Drain on a paper towel lined plate and set aside., leaving 2 tbsp of bacon fat in the skillet.
Season the chicken with salt & pepper.
Over medium-high heat, cook chicken in the bacon fat for about 10-12 minutes or until browned, turning once. Remove chicken from skillet and set aside.
Heat oil in skillet over medium heat. Add onion, garlic and squash. Cook for 3 minutes, stirring occasionally.
In a small bowl, whisk together the broth, tapioca flour, garlic powder and lemon zest. Add sauce to squash, cooking until thickened and bubbly.
Add the chicken, bacon and asparagus back to the skillet. Cook for 6-8 minutes, until chicken is cooked through. Season with salt & pepper to taste.
Add lemon juice before serving!

Comments & Personal Notes

Substitute 2T tapioca flour with 1T cornstarch

Comment from alyand — posted over 9 years ago

Awesome! Also substituted cornstarch for tapioca flour. And replaced squash with fresh carrots

Comment from kslagle — posted over 9 years ago

This was a solid dish! Really filling,but not heavy. Love the lemon juice.

Comment from wilsonfamily — posted over 9 years ago

Is there a health or nutritional advantage to using tapioca flour or a matter of preference or maybe food allergy?

Comment from emg — posted over 9 years ago

- Great Dish, Mine came out more Soupy than the pciture but it makes a great dinner for the winter.

Comment from geslysusan — posted about 9 years ago

This recipe was amazing! My husband ate all his vegetables BEFORE the chicken which is shocking. The chicken turned out really good...crispy without skin, and moist inside. I used olive oil instead of avocado oil and it was great!

Comment from Katiefoster — posted almost 9 years ago

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