BHG’s Chicken Asparagus Bacon Skillet a Keto Recipe

Bacon makes everything better -- especially in this easy chicken asparagus recipe. Dinner is served. Serves 4 Total Time: 45 minutes 

Ingredients: 

1 lb asparagus spears, trimmed 

4 slices of bacon, cooked and crumbled 

4 skinless boneless chicken breasts 

Salt and pepper, to taste

1 yellow squash, cut lengthwise then cut into 1/2” pieces 

1 1/2 cup chicken broth 

1/4 cup dry white wine 

2 tablespoons almond flour 

1/2 teaspoon lemon zest 

Lemon wedges for garnish 

Directions:

In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Sprinkle chicken with salt and pepper. 

Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. 

Cook about 6 minutes more or until chicken is no longer pink (170°F). Sprinkle with bacon. Serve with lemon wedges. Yum Yum!