Lemon Chicken & Vegetables

1 lb. chicken cutlets
1 egg, lightly beaten
1/3 cup all-purpose flour
3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
6 cups your favorite vegetables (broccoli florets, green beans, carrots, onions, mushrooms, bell peppers, zucchini), thinly sliced or cut into bite-sized pieces
2 Tbsp. lemon juice
1 cup water
1 tub Knorr® Homestyle Stock - Chicken
1 Tbsp. finely chopped fresh parsley leaves (optional)

Amount per serving

Calories310

Calories from Fat100

Total Fat11g

Saturated Fat3g

Trans Fat0g

Cholesterol120mg

Sodium890mg

Total Carbs21g

Dietary Fiber4g

Sugars3g

Protein30g

Calcium8%

Iron10%

Vitamin C100%

Vitamin A130%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

1 Season flour, if desired, with salt and ground black pepper. Dip chicken in egg, then flour mixture; set aside.
2 Melt 2 tablespoons Spread in deep 12-inch nonstick skillet and cook chicken over medium-high heat, turning once, about 5 minutes. Remove chicken and set aside.
3 Melt remaining 1 tablespoon Spread to same skillet and cook vegetables, stirring frequently, until crisp-tender, about 4 minutes. Stir lemon juice, water and Knorr® Homestyle Stock - Chicken skillet until Stock is melted. Bring to a boil over high heat, stirring frequently. Return chicken to skillet. Reduce heat to low and simmer until chicken is thoroughly cooked, about 3 minutes. Garnish with parsley.

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