Skillet Lemon Chicken with Asparagus



1 bunch asparagus spears , (about 1 lb)
1 lb boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 onion , chopped
2 cloves of garlic , minced
1/4 tsp dried thyme
1 cup sodium-reduced chicken stock
2 tbsp lemon juice
1 tbsp cornstarch
1 tsp grated lemon rind

1. Cut asparagus on diagonal into 1-inch lengths; set aside. Cut chicken into 1-1/2 inch cubes; sprinkle with salt and pepper.
2. In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate. Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.
3. Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.
4. Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute.

Makes: 4 servings.

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