Roman-Style Chicken & Asparagus

• 1 lemon
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon margarine or 1 tablespoon butter
• 1 lb boneless skinless chicken thighs, cut into 1/2-inch slices
• 2 tablespoons coarsely chopped fresh sage leaves
• 1/4 teaspoon salt
• 1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch)
• 2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces (about 4 slices)

1. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
2. In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
3. In nonstick 12-inch skillet, melt margarine over medium-high heat.
4. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
5. Transfer chicken to medium bowl.
6. In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
7. Transfer asparagus to bowl with chicken.
8. Stir broth mixture and add to skillet; heat to boiling, stirring.
9. Boil 1 minute.
10. Return chicken and asparagus to skillet; add prosciutto and heat through.

lemon, chicken broth, cornstarch, margarine, chicken thighs, sage, salt

Taken from www.food.com/recipe/roman-style-chicken-asparagus-180501 (may not work)