WHAT YOU'LL NEED
- 4 boneless, skinless chicken breasts (about 1-1/4 lbs.)
- 5 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
- 1 lb. asparagus, trimmed and cut into 3-inch pieces
- 1/4 cup chopped onion
- 1 package Knorr® Hollandaise sauce mix
- 1 cup milk
- 1 Tbsp. lemon juice
Amount per serving
Calories from Fat150
Let's Get Cooking
Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon Spread over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
In same skillet, melt 1 tablespoon Spread over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender.
Stir in Knorr® Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons Spread. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices.