| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Poultry, Rice, Vegetables | 2 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | ea | Chicken breasts without skin |
| Salt | ||
| Pepper | ||
| 4 | Cloves garlic cloves | |
| 1/2 | ea | Red pepper; seeded & trimmed |
| 1/2 | lb | Asparagus spears; trimmed |
| 1 | ts | Lemon zest |
| 1/2 | c | Chicken stock |
| 3 | c | Cooked rice |
INSTRUCTIONS
In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice. Recipe by: Food TV How to boil Water Posted to EAT-LF Digest by "lexi@ibm.net" <lexi@ibm.net> on May 24, 1999, converted by MM_Buster v2.0l.
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