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.

Cook

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Difficulty
Makes
Marinate time

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Prep

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serves

people

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%

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.