Pork would also taste incredible with this bacon and vegetable treatment. To complete this dinner, add a baked potato or dinner roll.

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Ingredients

Directions

  • In a large saucepan cook green beans in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking.

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  • 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.

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  • Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat for 12 minutes, turning once. Remove chicken from skillet; keep warm.

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  • Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to squash in skillet. Cook and stir until thickened and bubbly. Stir in green beans and chicken. Cook about 6 minutes more or until chicken is done (165°F). Sprinkle with the reserved bacon. Serve with lemon wedges.

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*Tip:

If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.

Nutrition Facts

272 calories, 11 g fat (3 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 105 mg cholesterol, 891 mg sodium, 8 g carbohydrates, 2 g fiber, 3 g sugar, 36 g protein.

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