Chicken and Asparagus

INGREDIENTS
1    slice smoked bacon, cut to ½ inch slices
1    tablespoon olive oil
½   cup chopped shallots (2-3 medium), leeks or white onion
2    chicken breasts, skinless, boneless, cut to 1 inch cubes
2    tablespoons dried tarragon
1    pound asparagus, trimmed, cut to 2 inches
½   cup low sodium chicken broth
1    teaspoon lemon juice

METHOD

Warm a large skillet over medium heat and add the bacon. Simmer the bacon, stirring often, until the bacon is reduced and crisp. Add the olive oil and the shallots. Cook the shallots, stirring, about 1 to 2 minutes. Add the cubes of chicken and brown them on all sides, stirring often, about 5 to 6 minutes. Add the tarragon and mix it into the chicken.

Add the asparagus and broth. Cover and cook for 8 to 10 minutes until the asparagus is crisp-tender. Remove from the heat, sprinkle with the lemon juice and serve immediately.