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Creamy Chicken Piccata and Asparagus

By: PHILADELPHIA Cooking Creme

"Browned chicken breast halves are simmered in a creamy lemon and herb sauce and served with fresh, crisp-tender asparagus."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
3/4 cup PHILADELPHIA Savory Lemon & Herb Cooking Creme
1/2 cup fat-free reduced-sodium chicken broth
1 tablespoon capers
1 pound fresh asparagus spears, trimmed
1 tablespoon water

Directions

Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth and capers; pour over chicken. Cover; simmer on low heat 5 to 6 min. or until chicken is done (165 degrees F).
Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
Serve chicken with asparagus and sauce.

Footnotes

Serving Suggestion: Serve with hot cooked angel hair pasta. Garnish with lemon slices.
Nutrition Information Per Serving: 230 calories, 9g total fat, 4.5g saturated fat, 1g polyunsaturated fat, 2.5g monounsaturated fat, 0g trans fat, 90mg cholesterol, 540mg sodium, 7g carbohydrate, 2g dietary fiber, 4g sugars, 29g protein, 20%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 15%DV iron.