Instructions: Dice chicken breasts and season with salt and pepper. In large saucepan, quickly brown chicken and lemon zest in oil over medium-high heat. Add flour. Stir well. Cook for 1 minute. Add broth. Bring to a boil, stirring often. Reduce heat. Simmer for 10 minutes.

Add fresh asparagus. Simmer for 5 minutes. (Note: Or add grilled asparagus and simmer for 1 minute.) Whisk in sour cream. Serve with rolls on side.

This recipe yields 6 servings.

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