Creamy Chicken Piccata and Asparagus |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Browned chicken breast halves are simmered in a creamy lemon and herb sauce and served with fresh, crisp-tender asparagus. 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:
1. 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).
2. 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.
3. Serve chicken with asparagus and sauce.
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