Sauteed Chicken with Lemon and Basil

Instructions

1. Mix flour, salt, garlic powder, pepper and 2 teaspoons of basil in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture. Discard any remaining flour mixture.
2. Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.
3. Stir stock, lemon juice and remaining 1 teaspoon of basil into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Add asparagus. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet and add tomatoes; cook until heated through. Sprinkle with additional basil, if desired.