Directions:
- From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
- In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
- In nonstick 12-inch skillet, melt margarine over medium-high heat.
- 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 medium bowl.
- In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
- Transfer asparagus to bowl with chicken.
- Stir broth mixture and add to skillet; heat to boiling, stirring.
- Boil 1 minute.
- Return chicken and asparagus to skillet; add prosciutto and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.44 Kcal (2468 kJ) | ||
| Calories from fat | 485.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.97g | 83% | |
|---|---|---|---|
| Cholesterol | 128.84mg | 43% | |
| Sodium | 803mg | 33% | |
| Potassium | 514.5mg | 11% | |
| Total Carbs | 8.83g | 3% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 17.82g | 36% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 2.7mg | 15% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 184.02 Kcal (770 kJ) | ||
| Calories from fat | 151.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 83% | |
|---|---|---|---|
| Cholesterol | 40.22mg | 43% | |
| Sodium | 250.7mg | 33% | |
| Potassium | 160.63mg | 11% | |
| Total Carbs | 2.76g | 3% | |
| Sugars | 0.85g | 11% | |
| Dietary Fiber | 0.97g | 12% | |
| Protein | 5.56g | 36% | |
| Vitamin C | 5.9mg | 32% | |
| Iron | 0.8mg | 15% | |
| Calcium | 18.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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