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  • 1 lb. boneless, skinless chicken breasts, cut into 3-in. pieces and pounded thin
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. all-purpose flour, PLUS 1 tsp., divided
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 onion
  • 1/3 cup lemon juice
  • 1/3 cup white wine
  • 1 package Knorr® Italian Sides™ - Parmesan
  • 1 Tbsp. capers, rinsed and chopped



Amount per serving

Calories from Fat90
Total Fat15%
Saturated Fat18%
Trans Fat0g
Total Carbs9%
Dietary Fiber8%
Vitamin C20%
Vitamin A10%

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

  • 1 Sprinkle chicken with black pepper and 2 Tbsp flour. Melt Margarine over medium-high heat in large nonstick skillet and cook chicken, turning once, until golden brown, about 6 minutes. Remove chicken from skillet.
  • 2 Cook onion in same skillet, stirring occasionally, until crisp-tender, about 4 minutes. Sprinkle with remaining 1 tsp flour and cook, stirring constantly, until flour is toasted, about 1 minute (pan will be dry). Reduce heat to medium and stir in lemon juice and wine. Simmer 1 minute, stirring occasionally. Return chicken to skillet; toss to coat.
  • 3 Serve chicken over prepared Knorr® Pasta Sides™ - Parmesan and sprinkle with capers.