Creamy Chicken Piccata and Asparagus

Creamy Chicken Piccata and Asparagus

2 Reviews

Prep: 20 min
Ready In: 20 min

“Browned chicken breast halves are simmered in a creamy lemon and herb sauce and served with fresh, crisp-tender asparagus.” - by PHILADELPHIA Cooking Creme

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

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Metric US

Original recipe yields 4 servings

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.

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Reviews (2)

Rate This Recipe

6

donjur

Feb. 29, 2012

"A total wate of time and money...." See more"

5

AngelinaGies

Apr. 17, 2012

"I loved it and so did my husband. It was fun and easy to make. Never ate or used Capers in my cooking...." See more"

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