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Creamy lemon bacon chicken

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1 bunch thin asparagus
4 slices bacon, chopped
1 ½ lbsp. chicken breasts
½ tsp. lemon pepper
1 ¾ cups chicken broth
2 tbsp. flour
1 lemon, in wedges

In a skillet, heat ½ inch water to a gentle boil. Cook asparagus 3 minutes or until crisp on the outside. Rinse in cold water and dry. Empty the skillet and cook the bacon about 8 minutes, or until it just starts to get crisp. Reserve 1 tbsp. of the bacon grease and let the bacon cool. Slice the chicken lengthwise. Season with the lemon pepper on both sides and cook in the reserved bacon grease for 3-4 minutes on each side.

Remove the chicken from the skillet but ad in the chicken broth and flour. Whisk until smooth, bringing to a simmer. Add the chicken and asparagus back into the skillet, cooking for 3 minutes. Top with lemon juice and bacon, then serve.

Recipe from Culinary Covers



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