Chicken And Asparagus Skillet Supper

• 4 boneless skinless chicken breast halves
• salt and pepper
• 4 slices bacon
• 1 (14 1/2 ounce) can chicken broth
• 1 lb asparagus spear, trimmed
• 1 summer squash, halved crosswise and cut into 1/2-inc slices
• 2 tablespoons all-purpose flour
• 1/2 teaspoon finely shredded lemon peel
• lemon wedge

1. In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
2. In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
3. Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
4. Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.

chicken, salt, bacon, chicken broth, spear, summer, flour, lemon peel, lemon wedge

Taken from www.food.com/recipe/chicken-and-asparagus-skillet-supper-511216 (may not work)