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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice. | 2. In a nonstick 12-inch skillet, melt butter over medium-high heat. | 3. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl. | 4. In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently. | 5. Transfer asparagus to bowl with chicken. | 6. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute. | 7. Return chicken and asparagus to skillet; add prosciutto and heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			1.2808	0.4116	0.0486	0.0132
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chicken thigh	1	lb	boneless skinless cut	1993.2	3.5787	43.3974	200.3619
sage leaf	2	tablespoons	chopped	50.4333	0.0	11.22	0.2833
salt	1/4	teaspoon		-	-	-	-
asparagus	1		trimmed cut	90.7186	17.5994	9.979	0.5443
prosciutto	2	ounces	sliced cut	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.