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Lemon Chicken Primavera

Asparagus adds a burst of color to this delicious and juicy lemon chicken primavera recipe. Asparagus is best in the spring; look for shoots with tight, firm tips.
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WHAT YOU'LL NEED

  • 1/3 cup all-purpose flour
  • 1/4 tsp. ground black pepper
  • 1 lb. boneless, skinless chicken breasts, pounded thin
  • 2 eggs, lightly beaten
  • 3 Tbsp. Country Crock® Spreadable Butter With Canola Oil, divided
  • 1 large shallot or small onion, finely chopped
  • 1 cup water
  • 2 Tbsp. lemon juice
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 6 ounces asparagus, trimmed and cut into 1/2-inch-thick diagonal slices (about 1 cup)*

NUTRITIONAL INFORMATION

 

Amount per serving

Calories280
Calories from Fat110
Total Fat12g
Saturated Fat3.5g
Trans Fat0g
Cholesterol180mg
Sodium880mg
Total Carbs13g
Dietary Fiber1g
Sugars2g
Protein30g
Calcium4%
Iron15%
Vitamin C15%
Vitamin A20%

Let's Get Cooking

  • 1 Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.
  • 2 Melt 2 tablespoons Spreadable Butter in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Remove chicken from skillet and set aside.
  • 3 Melt remaining 1 tablespoon Spreadable Butter in same skillet over medium heat and cook shallots, stirring occasionally, until tender, about 4 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Bring to a boil over high heat, stirring frequently. Add asparagus and return chicken to skillet. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes. Stir in lemon juice and serve, if desired, with hot cooked rice.