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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 1 cup chicken broth
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water
- 3/4 pound asparagus, trimmed, peeled and cut in 1 1/2-inch pieces, about 2 cups
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh dill
- 1 tablespoon kosher salt
- Freshly ground black pepper
Method
- In an 8-cup glass measure, stir together chicken broth and dissolved cornstarch.
- Add asparagus and stir to coat with liquid.
- Cover tightly with microwave plastic wrap and cook at 100 percent for 4 minutes.
- Remove from oven and uncover.
- Stir in remaining ingredients.
- Reserve until chicken breasts, prepared separately, are cooked, then stir in cooking juices.
- If necessary, reheat, uncovered, at 100 percent for 2 minutes.
- Serve immediately.
