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