Recipe by PHILADELPHIA Cooking Creme
"Browned chicken breast halves are simmered in a creamy lemon and herb sauce and served with fresh, crisp-tender asparagus."
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4 (4 ounce)
boneless skinless chicken breast halves
PHILADELPHIA Savory Lemon & Herb Cooking Creme
fat-free reduced-sodium chicken broth
fresh asparagus spears, trimmed
I loved it and so did my husband. It was fun and easy to make. Never ate or used Capers in my cooking.
A total wate of time and money.
I put my own twist on the recipe, using plain light cream cheese and some lemon dill seasoning I had. I also added white wine with the broth. Delicious! Even hubby was impressed.
If your taste buds are conditioned to the taste of processed food, you will probably like this. I added 1 tbs fresh lemon juice to try to add some lemon flavor to the sauce, but it could have used even more and more capers as well. If you want thicker sauce, try reducing the amount of broth. Like the idea an will make in the future but only with homemade sauce.
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