Chicken and Asparagus in a Creamy Lemon Dill Sauce

It's starting to feel like spring around here, and when I sat down to menu-plan on Friday I knew instantly what I wanted to have for dinner to celebrate. This dish is extremely easy to make and comes together in ~15 minutes after the prep work is done. I like to do the prep in the morning when I'm in a putzing-around-in-the-kitchen mood (which is less likely to be there when dinner time sneaks up on me). The bright lemon and dill are perfect with the asparagus, making this a great (and actually really healthy) spring dish. I don't remember where I first saw the recipe that later became this, but I remember that they had you boil the crap out of your asparagus, so it was olive-green and mushy by the time you sat down to eat it. Not cool. You can simmer for a bit longer if you prefer, but I like to throw the asapargus in at the end for just long enough to heat through.

Chicken and Asparagus in a Creamy Lemon Dill Sauce
   1 teaspoon oil
   4 - 5 shallots, minced
   6 chicken breasts, cut crosswise into ½” wide strips
   2 8-ounce cans sliced water chestnuts, drained
   3 cups chicken broth
   zest from 4 lemons
   juice of 4 lemons (see note)
   4 - 6 tablespoons flour
   1 3/4 C fat free sour cream (or full-fat if you're in the mood)
   1 teaspoon sea salt
   3 pounds asparagus, tough ends trimmed, cut on diagonal into 2” lengths
   1 cup chopped fresh dill

In a large nonstick pot, heat the oil over medium heat. Add the shallots and cook until softened, stirring frequently, about 4 minutes. Increase the heat to high, then add the chicken and water chestnuts and cook, stirring frequently, until a majority of the chicken is turning opaque, about 4 minutes.

Combine the broth, lemon zest, lemon juice, flour, sour cream, and salt in a small bowl. Whisk until smooth. Add to the skillet and cook, stirring frequently, until slightly thickened, about 2 minutes. Things will be looking pretty bland at this point:
Add asparagus to the skillet and simmer until just heated through. Stir in the dill and serve (over rice if desired).
Serves 6-8.

Note: The only juicer I ever use and, in my opinion, the greatest juicer ever invented, is the aluminum juicer pictured above from the good people at WearEver. You can pretty much only find them at eBay or antique stores, but I highly recommend that you run out and find one. You can thank me later.