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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge in ice water to stop cooking; set aside.
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 bacon drippings from skillet.
Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until browned, turning once. Remove chicken from skillet; keep warm.
Add squash to skillet and cook 3 minutes. In a medium bowl, whisk together broth, flour and lemon zest. 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 (180°F). Sprinkle with bacon. Serve with lemon wedges.