Roman-Style Chicken & Asparagus - cooking recipe

Ingredients

1 lemon
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or 1 tablespoon butter
1 lb boneless skinless chicken thighs, cut into 1/2-inch slices
2 tablespoons coarsely chopped fresh sage leaves
1/4 teaspoon salt
1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch)
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces (about 4 slices)

Preparation

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.