Creamy Chicken Piccata and Asparagus Recipes
Ingredients
-
4 (4 ounce) boneless skinless chicken breast halves
-
3/4 cup PHILADELPHIA Savory Lemon & Herb Cooking Creme
-
1/2 cup fat-free reduced-sodium chicken broth
-
1 tablespoon capers
-
1 pound fresh asparagus spears, trimmed
-
1 tablespoon water
Directions
-
Cook chicken in large skillet on medium-high heat 2
to 3 min. on each side or until lightly browned on both sides. Mix
cooking creme, broth and capers; pour over chicken. Cover; simmer on low
heat 5 to 6 min. or until chicken is done (165 degrees F).
-
Meanwhile, place asparagus in shallow microwaveable
dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min.
or until asparagus is crisp-tender.
-
Serve chicken with asparagus and sauce.
No comments:
Post a Comment