Creamy Lemon Chicken with Bacon

Creamy Lemon Chicken with Bacon
Prep 5 mins Cook 18 mins


  • 1 bunch thin asparagus, trimmed
  • 4 slices bacon, cut into 3/4-inch pieces
  • 1 pkg (24 oz) Italian-style chicken breast cutlets (such as Perdue Perfect Portions) or 1 pkg plain chicken breast cutlets plus 1/2 tsp lemon pepper
  • Freshly ground black pepper
  • 1 can (14.5 oz) reduced-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 lemon, cut into wedges

Make It

1. Heat 1/2 inch of water in a skillet. Add asparagus and cook 3 minutes. Drain and rinse in cool water to stop cooking.

2. Meanwhile, cook bacon in a large heavy skillet over medium heat until crisp, 8 minutes. Remove to paper towels. Discard all but 1 tbsp of the drippings.

3. Season chicken with black pepper. If using plain chicken, sprinkle with lemon pepper. Cook chicken in hot drippings over medium heat for 3 minutes. Turn over and cook 4 minutes more. Remove chicken from skillet.

4. Whisk together broth and flour. Add to skillet and bring to a simmer, stirring. Add chicken and asparagus. Cook 2 to 3 minutes over medium-low heat until chicken is cooked through (165 degrees ) and asparagus is warm. Squeeze lemon wedges over dish and sprinkle with bacon.

Nutrition Facts

Amount Per Serving: cal. (kcal): 225, Fat, total (g): 6, chol. (mg): 83, sat. fat (g): 2, carb. (g): 9, fiber (g): 2, pro. (g): 31, sodium (mg): 661, Percent Daily Values are based on a 2,000 calorie diet.